My wife and I agree on most things, which I think is one reason for our long, happy marriage. But we do have somewhat different tastes. I want lemon in everything, while Lauren finds it brash. She likes pork tenderloin, but I’m typically uninterested. I know. The stuff of marital discord.

I really do want to like pork tenderloin. Lauren is a fan, so that’s a good start. It’s lean protein. Score another point. Tenderloin cooks quickly and one roast is perfect for two people. So what’s my beef, you ask? Well, I find pork tenderloin kind of boring. But nothing is ever set in stone, so I’ve been working at this problem.

This pork tenderloin and charred potato salad recipe offers a roadmap for making this lean cut actually exciting. For starters, a spice rub and the grill create a really good crust. That crispy, browned exterior is the perfect foil to the tender, mild-tasting interior. The rub in this recipe relies on pantry spices (smoked paprika, cinnamon, allspice, and black pepper) balanced with salt and brown sugar. The sugar helps with crust formation and is key.

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Next up, pair jazzed-up pork with an interesting side. In this case, a warm potato salad that also employs the grill. Jump-start the fingerlings (or new potatoes) in the microwave and then skewer them for easy maneuvering. Toss the grilled potatoes with jarred roasted peppers, toasted pecans, and scallions as well as a vinaigrette spiced with some reserved rub. In effect, the dressing has just three ingredients—oil, vinegar, and the spice rub—but it’s packed with flavor. 

You can switch up this formula. Try other spices (maybe Barbecue Spice Rub) or add different flavor-packed ingredients to the potato salad. How about pepperoncini, olives, arugula, fresh herbs, citrus zest, or maybe a little chili crisp? You get the idea.

Here’s another option that keeps the cooking inside and swaps potatoes for grains. Nothing will ever compare to the crust you create outdoors, but Spiced Pork Tenderloin and Brown Rice with Fruit and Pistachios gets close. Start the meat in a skillet on the stovetop and then move operations to the oven to ensure even cooking. A lively lemon dressing as well as dried apricots and golden raisins add excitement to the brown rice salad.

Now when Lauren suggests pork tenderloin for dinner, I have two good responses. Marital harmony assured. 

P.S. Have something you’d like me to write about? Drop me a line at [email protected]. Relationship advice given freely.

I’ll be back in your inbox on Sunday. Until then, here are some suggestions for the days ahead.