- Place the pork tenderloin in a deep dish. Add reckless amounts of olive oil and vinegar, as much minced garlic as you dare, red pepper flakes, salt and dash upon dash of thyme, oregano, paprika and Herbes de Provence.
- Bake the potatoes. Halve lengthwise, scoop out the good stuff-ever-so-daintly (leaving the outside intact) and place in mixing bowl. Add a couple spoonfuls of sourcream, splashes of milk, more minced garlic, all appealing herbs from your spice rack, sharp cheddar, gobs of butter, and -- super-key -- Chipotle Tabasco sauce. Tons of it.
Grill the pork. Sprinkle the spuds with more cheese & place in oven until nice and bubbly.
Pour wine. Light candles. Play tunes. Devour.