Six O’Clock Solution: Pomegranate-Honey Pork Tenderloin

One of the unsung heroes on the meat counter is the pork tenderloin — lean, easy to cook and usually cheap. Fresh or frozen, one of these slabs of lean and tender pork can be sliced, pounded and used in place of veal scallopini. Two tenderloins can be sliced open, one spread with stuffing, the other laid on top, the whole tied, spread with bacon and roasted.
Mark Bittman, former New York Times food writer, likes this cut of pork for grilling. He recommends glazing it as it grills in his ne