Pork Tenderloin

The extra marinade keeps up to three weeks in the refrigerator and is delicious used with chicken, lamb or beef, too.

Each year, some fifteen thousand Iowans enter nearly fifty thousand things in competitions at the State Fair. Categories range from draft horses and monster trucks to quilts and corn-cob mosaics. Of course there are pies and cakes, breads and biscuits, jellies and preserves, plus contests for the ugliest cake, the most creative dough sculpture, and things you can do with breakfast cereal. In 1994 Emma Whitlock of Indianola took first prize in the "Let's Cook Healthy! Iowa Pork" category. Although this isn't a traditional Fair version of pork tenderloins, it's a simple way to give them a sweet twist.

If you are making the creamed grilled corn and are using a charcoal grill, grill the corn first, then add more briquettes to keep the fire hot while you finish up the corn dish on the stove. Then keep the corn warm, covered, over low heat while grilling the grilled scallions with lemon and pork.

This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.

Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."

Marinating the pork in citrus juices gives it a flavor that is perfectly complemented by the slightly spicy sauce. If you cannot find plantains, use ripe bananas.

Active time: 10 min Start to finish: 40 min

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.

Simple, appealing and perfect with the polenta. Pour a Barbera or Pinot Bianco.