Where would I be without Gourmet magazine? Nowhere, that's where.

I'm not a huge fan of pork tenderloin, especially considering how expensive it is, but the spices and the glaze on that salad sound like they'd be superb. I think I'm going to make it this weekend. Thanks for posting it.

Here's my favorite recipe at the moment. I made it once during the summer and I made it again recently when I had friends over for dinner.

SPICY LAMB AND LENTILS

1 pound lamb shoulder, well trimmed, cut into 1-inch pieces
1/2 cup red wine vinegar (I use balsamic instead)
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon firmly packed brown sugar
1 tablespoon ground cumin
1 teaspoon ground cardamom
1/2 tablespoon Dijon mustard
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 cup lentils
1 3/4 cups canned unsalted chicken broth

Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes.

Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.

Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serves 4.

Bon Appétit Light and Easy, Special Edition