Artichoke-Cheese Stuffed Pork Tenderloin

We really liked this fast, easy and flavorful dish that we found in Men's Health Magazine - and it only uses 5 ingredients. Buy a 2- lb tenderloin...... note to novices, this is not a regular pork loin or loin 'roast'...it's the skinny piece sold pre-packaged at your market, usually 2 lbs or smaller. You can ask the butcher to butterfly it, but tenderloins being small, it's easy to do it yourself. Just slice it lengthwise, cutting not quite all the way through, so you can open it flat, like a book.....or a butterfly!

Stir together 1 c. ricotta cheese, 1/2 tsp dried basil, 2 c. chopped fresh baby spinach leaves, and a 5 oz. jar of artichokes, drained and diced. I use oil-packed, but water-packed would work too.

Spread this mixture on the inside of the loin, close it and tie with  cotton string in at least 5 places. Brush the loin lightly with olive oil, sprinkle with salt and pepper, and place in a preheated 400 degree oven for about 25-35 minutes. It's ready when the thermometer reaches about 150-155 (it will continue to cook up to 160 after you remove it from the oven).

We eat a lot of fresh asparagus and it's a perfect accompaniement for the pork.  A 400 degree oven is  perfect....just toss a bunch of fresh asparagus, woody ends broken off, with salt, pepper, and a little olive oil and place on a flat cookie sheet until lightly brown, about 10 minutes depending on it's size...don't let it get limp ro shrivel-y.    Wonderful  tossed with a bit of with sea salt!

Rice a Roni Salad

When you're looking for something interesting to take to a party  and not see six more dishes  just like yours, this  tasty salad  may do the trick.  Naomi Judd' s  new ( 1990's!)  cookbook was where I  first saw   this  unusual recipe, although once I started making it I  started seeing it in other places too so maybe you discovered it long before I did.  You'll get lots of puzzled questions about what's in this delicious side dish. I've recently  seen Paula Deen prepare it -  she adds a couple handfuls of   cooked shrimp.

Cook and cool 1 box rice pilaf flavor  Rice a Roni mix as directed.  Drain a 12 oz jar of marinated-in-oil artichokes, saving the liquid. Chop the artichokes and about 4 oz drained green  pimiento-stuffed olives, 5  green onions with tops, and  add  1/2 green pepper, sliced thinly. Make the dressing by mixing 1/3 c. mayonnaise and 1/2 tsp curry powder with the reserved oil. Toss with the  cooled  rice mixture and chill at least 4 hours. Makes a  large bowl ,  serves 8-10.