My taste buds are fickle and get bored easily. I love to cook with the seasons as the weather changes—a salad and fresh corn in the summer, a soup or stew when it snows. Yet, this time of year, I tire of winter fare and long for fresh—especially this winter with the weather so oddly warm. So I hunger for fresh and different, yet in reality, it must be simple and quick.

This week, the answer to my dinnertime dilemma was this Asian Sesame Pork Tenderloin with Napa Cabbage Slaw. I really do mean quick and easy as it uses a bottled salad dressing for the marinade and dressing. Pork tenderloin is at the top of the scale for effortless—pop in the oven and roast! Best of the, the aroma of the glazed, roasting pork fills the kitchen like only a very special dish can and the flavor is bright, fresh, crisp and wonderful. It transcends the seasons and broke my dinnertime boredom.

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What’s for dinner? Such a simple question and yet, it strikes terror in our hearts almost daily. I have a confession to make—and that is sometimes I hate that question as much as you do. I know, I write about food and love to develop new recipes. But, when stuck between a rock and a hard spot (you know–hunger pangs with time pressing in,) I turn to a few, same old tried and true recipes. Do you do that too? Worst of all, those same old familiar ones get boring—but this one just never bores me.

Pork with lots of garlic and oregano with pita bread is one of my favorite recipes. It is my version of a Greek inspired fast food—souvalaki, and I make it with the traditional foods and flavors but then, just cause it is me, add more veggies than the classic recipe and love every bite. It sounds so very exotic, but really, it uses every day foods, so that makes it easy to do–even when you can’t think of what else to do.  It is best to marinate the meat–and several hours or even overnight as that adds more flavor then marinating just an hour–but do what you can.

This winter, in my part of the country, it has been incredibly mild, so you will find me outside grilling many nights. I know sooner or later, the cold and ice will  keep me indoors –but never fear—this recipe is such that I can do the whole thing in a skillet on the stove or out on the grill. Easy, no-brainer, year-round food. That makes it tried and true in my book. How about yours?

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