This is a go-to weeknight meal. I like to serve the tenderloin with Soy-Sesame Green Beans with Ginger (see "Sides") and roasted new red or gold potatoes (pop halved small potatoes alongside the pork and they'll be ready when the pork is).

From Rachael Ray…super easy, fresh, fast, and YUMMY.

The ingredients list is the whole sales pitch. Need I say more?

From Southern Living Cookbook. You have all the sugar from the brown sugar, maple syrup, and apple juice…then the tang of the dijon mustard…along with the saltiness of the ham. Ummm…yum! Ham is typically to salty for me, and these flavors really balance everything out. Plus I’m a sucker for salty and sweet together (anyone else remember dipping french fries in Wendy’s frosties?).

Grilling makes delicious pizzas. New tastes and textures come from first grilling one side of the crusts, then turning and topping the crust and grilling it until the tasty rounds are crisp. For the crust, I buy frozen dough balls by the case at the Sam's Club Food Court.

From Art Smith's KITCHEN LIFE. Here is a recipe that makes a lot for the bonus of extra meals. Country pork ribs have a lot of meat, all the better to cut off and turn into sandwiches for a lunch or supper entree. You can certainly use this sweet and spicy marinade/sauce for spareribs or baby back ribs too.

The all-American flavors of bacon, spinach, and cheddar work well in the Italian guise of a frittata. Save the bacon fat for making Bacon-Buttermilk Corn Bread (see Breads section).

From Katie Lee Joel. The key is cooking this is long and slow. I serve it piled high on buns and topped with coleslaw (see Buttermilk Coleslaw in the Sides section).

From Katie Lee Joel. The key is cooking this is long and slow. I serve it piled high on buns and topped with coleslaw (see Buttermilk Coleslaw in the Sides section).

From Barefoot Contessa Parties. This is so good, so easy, and a McOmber family staple for Thanksgiving, Christmas, or Easter! Use leftovers to make ham and chutney sandwiches. 

This galette uses thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outra­geously good, if I do say so myself! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving.

Sweet heat. We absolutely LOVE this dish!  Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the spiciness of the habanero, you can use only half the habanero chile.

This is one of our favorite McOmber pasta recipes…garlicky cheesy pasta with sausage, roasted red bell peppers, italian sausage, and lots of salty parmesan. We love serving it for guests because it feeds a crowd easily, and is so yummy!

My kids request this all the time. This spicy barbecue pork recipe cooks up an ample amount of sauce - a delicious bonus for barbecue sauce lovers. Use it for dripping over a sandwich, dipping fries, dressing baked potatoes (our family's personal favorite!), or over a yummy green salad.