Pork Tenderloin

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."

If you get a package containing two tenderloins of uneven size, you may have to cook the larger one a little longer than the smaller one. Prepare all the sauce ingredients before grilling the pork, then cook it while the pork stands.

To pit a cherry, place the flat side of a large knife on the cherry; press gently until it splits open, then pull out the pit.

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

Serve this pork on hamburger buns for delicious sandwiches.

What to drink: Syrah (or Shiraz, as it's called if Australian), or any medium-bodied, fruity red wine.

Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin." At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.

Star anise, cinnamon, and apple cider give this dish the flavors of fall. Add some wilted greens and a nice Zinfandel, and you've got a sophisticated dinner party.

This recipe is adapted from George Lang's book The Cuisine of Hungary.

The chutney also works well as an accompaniment to chicken, duck or lamb.

A pork tenderloin is too much meat for one person, but you'll be happy to have leftovers for the fried rice with pork and kale .