September 2008 Martha | Chili-Rubbed Pork

I have a knack for screwing up pork. It's usually dry and tasteless by the time I'm through with it. As the wife of a pork fanatic, I was beginning to feel a little discouraged. September's Martha Stewart Living, however, has brought me out of the depths of despair and into a new confidence in my ability to handle this once-dreaded meat.

The Chili-Rubbed Pork Tenderloin recipe from the "What's for Dinner" section of this month's edition is to die for, and I recommend you get out and make it before you put away your grill for the winter. We let the tenderloins sit in the marinade for about 30 minutes, then grilled them for 4 minutes on each side before transferring them to the 400 degree oven. A short 10-15 minutes later and we had a perfectly cooked pork tenderloin that was beyond delicious. I also prepared the suggested Black Bean and Goat Cheese Quesadillas which were also a hit. I used half a can of corn instead of fresh off the cob, but I don't think it made too big a difference.

I know Martha has an often deserved reputation of complicatedness and overdoing it, but I'm telling you that both of these items on the menu were super easy and packed full of flavor. Try them out and see for yourself!