Hoisin & Honey Pork Tenderloin

For some cooks, hoisin sauce may have the sound of an offbeat and perhaps exotic ingredient. But it’s easily found in even small groceries, usually in the international section.

It’s a staple in Chinese dishes and isn’t the least bit strange, I promise. In fact, it’s like a fruity ketchup, pleasant tasting with a bit sweetness and without the heat that some palates don’t appreciate.

And it brings a quick flavor punch to this easy pork dish, making supper at home nearly as simple as carry-out – and far less expensive.

Start a pot of rice, cook a vegetable and you’ll fast be calling out, “Wash your hands, everybody. Supper’s in five minutes!”

It’s hot, it’s tasty and for whoever takes clean-up afterward, an easy job there, too.

BUTTER-SIMMERED CARROTS For a vegetable, try this simple technique for carrots. Cook a pound of carrots (prepeeled carrots are okay, hand-chopped more flavorful) on medium heat for about 10 minutes in a covered pan with ¼ cup of boiling water, a tablespoon of butter and a teaspoon of sugar. Remove the lid and raise the heat. Stir occasionally. The water will cook away, leaving the carrots to simmer in the butter. Once the carrots are done, add grated nutmeg or a dollop of mustard.

ALANNA's TIPS ‘Sear’ is kitchen talk for browning the exterior of a piece of meat very quickly, sealing in the juices to retain flavor and moisture. In this recipe, while the meat browns on the stovetop, it cooks in the oven. To oven-proof a skillet with a wooden handle, cover the handle with a double layer of foil.