An IM with Landy about Pork Tenderloin:

[20:55] christina: I made it tonight, it was faboo. i butterflied it again, pounded it flat, spread trader joe's cheese/pesto/sundried tomato torta on it, rolled it, tied it off. Browned it in 50/50 in a dutch oven, and set it to roast at 400 for 20 minutes.
[20:55] christina: but first I sauteed onions, mushrooms, and rehydrated wild mushrooms together, and poured those on top
[20:56] christina: and then, I removed the pork and mushrooms to a hot plate, and added a bit of the mushroom hydrating liqud to the pan drippings, and some matre'd butter, and boiled it to a sauce
[20:56] christina: really really good

I make this often; the pork tenderloin is a versatile piece of meat! It's from Jacques Pepin's Fast Food My Way

It's impressive, it tastes good, and it works every time. Check out the recipe slideshow, on the official website.

An often made and extremely nice Cream of Spinach Soup. Not too rich and very delicious.

I tend to call this fishbread.... it's very very good and not hard despite looking impressive. From Pepin's Celebrates book

When I'm lazy, I just prepare bread and crumbs, as he says, then make herb butter of just butter, parsley and shallots. Layer chopped salmon, scallops and shrimp with butter and bread crumbs, and bake. I think it would work with just fish as well, or just shellfish.