Two-Timing Pork Loin

If you’re a well-organized cook in a one- or two-person household, pot roasts and roast turkeys probably aren’t a big part of your repertoire. And yet you’d probably love the convenience of having some ready-cooked meat on hand for a quick meal.

The solution is to prepare pork tenderloin, the lean boneless meat cut that is easy to cook and versatile enough for two completely different entrees.

For the first meal, make a simple roast pork tenderloin. Use just a little garlic to flavor the pork, or baste the tenderloin with a ginger-based barbecue sauce. Cut the pork into thin slices and serve it with roast potatoes or garlic-mashed potatoes and steamed, buttered Brussels sprouts.

For the second meal, make a hearty salad. If the pork wasn’t slathered with barbecue sauce the first night, marinate the meat in ginger and garlic before arranging it with pears and pine nuts. A vinaigrette made with soy sauce and sesame oil brings an Asian accent to the dish. Add rolls or bread to complete the meal.

ROAST PORK TENDERLOIN 1 1/2 pounds pork tenderloin 1 clove garlic, cut into slivers Olive oil Barbecue Sauce, optional

With tip of knife, make thin, deep cuts in tenderloin. Fill each with garlic sliver. Brush meat with oil and place on rack over baking sheet or roasting pan. Roast pork at 350 degrees until it registers 170 degrees on meat thermometer, about 1 hour.

Pork tenderloin can be served plain or basted with Barbecue Sauce. Prepare Barbecue Sauce when tenderloin goes into oven. During last 20 minutes of cooking, baste pork with sauce. Set half tenderloin aside for salad and slice remainder to serve. Makes 2 roast pork servings with enough left over for 2 salad servings.

Barbecue Sauce 1 tablespoon oil 1 large clove garlic, minced 1 tablespoon minced ginger root 3 tablespoons honey 3 tablespoons lemon juice 1 tablespoon tomato paste Salt

Freshly ground white pepper

Heat oil in small pan. Add garlic and ginger and saute over low heat 2 minutes. Add honey, lemon juice and tomato paste. Season to taste with salt and white pepper. Simmer 5 minutes. Makes 1/2 cup sauce.

PORK, PEAR AND PINE NUT SALAD 1/2 pound cooked pork tenderloin, without barbecue sauce, diced 1 clove garlic, minced 1 tablespoon plus 1/2 teaspoon minced ginger root Soy sauce 1/4 cup sake Sugar Toasted sesame oil Lettuce 1 large pear, cored and sliced into wedges 2 tablespoons vegetable oil 2 teaspoons red wine vinegar Salt, pepper 1 tablespoon pine nuts

Place diced tenderloin in glass bowl and add garlic, 1 tablespoon ginger, 1 tablespoon soy sauce, sake, 1/2 teaspoon sugar and 1/2 teaspoon toasted sesame oil. Set aside at room temperature 30 minutes.

To prepare salad, arrange lettuce on large salad platter. Remove pork from marinade and place in center. Arrange pear wedges around pork.

Stir together vegetable oil, 1 1/2 teaspoons soy sauce, vinegar, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon sugar, salt and pepper to taste and 1/2 teaspoon ginger in bowl. Stir well. Pour over pork and pears. Sprinkle with pine nuts. Makes 2 servings.