Peppered Pork

1 14-ounce or larger pork tenderloin (have butcher remove membrane)
Salt to taste
1 teaspoon coarsely ground black pepper
2 tablespoons virgin olive oil

Preheat oven to 500 degrees. Cut pork into 4 equal pieces, sprinkle with salt, coat with pepper. In very hot sauté pan, sear each piece in 1 tablespoon nearly smoking olive oil. Place in baking dish; roast 4 minutes. Remove, let rest 5 minutes. Cut into 1/2-inch-thick medallions. Coat with remaining oil and either return to oven for another 4 minutes or grill briefly for striped effect (optional). Serves 4.

Green Orzo

1 1/2 tablespoons virgin olive oil
8 ounces orzo, cooked and rinsed
1 small yellow or white onion, chopped
1 small poblano chile, chopped
1 clove garlic, crushed
6 ounces fresh spinach, cooked, squeezed dry, and chopped
1 tablespoon Pickapeppa Sauce
1/2 stick butter
1 tablespoon dry white wine
Salt to taste

Place cooked orzo in bowl. Mix in 1/2 tablespoon oil. Set aside. In sauté pan cook onion in remaining oil until translucent. Add poblano and garlic, cooking until garlic is golden. Stir in spinach, Pickapeppa Sauce, and butter. Then add orzo, wine, and salt. Serve warm.

Pico de Greco

3 heaping tablespoons sweet onion, chopped
1 heaping tablespoon jumbo Greek olives, pitted and chopped
1 teaspoon serrano chile, finely chopped
1 heaping teaspoon fresh parsley, chopped
1 heaping teaspoon fresh mint, chopped
2 heaping tablespoons tomatoes, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon table-grind black pepper
1/2 teaspoon fresh lime juice
3 tablespoons virgin olive oil

Mix and serve as relish for pork.

Cranberry-Horseradish Sauce

8 ounces cranberry sauce
1/2 cup applesauce (optional)
1 tablespoon prepared horseradish
Juice of 1 1/2 fresh oranges, approximately

In saucepan, combine cranberry sauce and applesauce over low heat. Add horseradish. Thin with orange juice to desired consistency. Purée and serve.