CHARLESTON, W.Va. -- Unless you have been on an extended Mars vacation, you have already seen enough magazine covers with photos of golden-brown turkeys that herald the coming of Thanksgiving. Each magazine holds accompanying stories on how to prepare the bird.
So I'm not going in that direction. Or in the vicinity of cranberries, gelatin molds, pumpkin or marshmallows.
However, I do get friendly with a couple of ingredients popular in this season -- sage (who can enjoy dressing/stuffing without that herb?) and pears. They are components of an entrée featuring... ta-da ... pork tenderloin.
It's virtually a three-ingredient dish, not counting salt, pepper and oil, making it easy enough on any busy cook on any given day, not just the most food centered holiday.
The roast is also on the lighter side because tenderloin is one of the leanest cuts of meat, packed with vitamins and minerals without many fat concerns.
Another three-ingredient recipe for you to try this season is one you already may have made, as I have, a million times. The recipe is still printed on the Lipton onion soup mix box.
I switched from a white potato to sweet potatoes for a healthier changeup. It also came to me that if the seasoning was a dry onion soup packet mix, other dry packets might work.
Experimentation led me to different flavors by using dry Italian and ranch salad dressing mixes.
You can also roast other vegetables in addition to potatoes in the seasoned mixture. Try carrots, squash, onion, mushrooms, peppers, turnips or any combination.
Speaking earlier of sage, here's a little cooking tip: A sprinkling of dried sage over the top of a homemade or frozen pizza before baking lends a compelling taste that makes you go hmmm, what's this? So long, oregano.
Sage-Roasted Pork Tenderloin with Pears
Makes 8 servings.
2 1-pound pork tenderloins
Salt and pepper