Thanks to Amy’s suggestion, I made two of these pork tenderloins (one recipe of marinade was plenty) – one for dinner tonight and one for making Singapore Noodles later in the week. I liked the pork, and it couldn’t have been easier.

• Barbecue Pork (Fine Cooking #74, November 2005, p. 65)
• Wilted Spinach with Sauteed Garlic and Dried Cranberries