We have a column in the magazine called Quick Cook, and after dinner a couple of nights ago I realized that's what I've become. A 30-Minute-Meal-er. A Quick Cook. I think things are about to slow down in my life, but for the past couple of months meals have consisted of whatever I can throw together and eat in the 45-minute window I have before I need to rush off someplace.

Pork tenderloin is a great quick meal. The other night I got home about 15 minutes before I needed to leave for a doctor appointment (the doctor's right across the street), so I mixed a spice rub I had received as a gift (it had fennel, something spicy, cinnamon and lots of other things I can't remember) with a couple tablespoons of olive oil, then slathered that over the pork. Cubed up a sweet potato and tossed it with the spice mix and olive oil for me, then did the same thing with a white potato and just salt, pepper and olive oil for Todd. Arranged them all on a foil-lined rimmed baking sheet, covered it with more foil then popped it in the fridge. When I got home from my appointment, I got out the pan, preheated the oven to 450 degrees, then cooked the pork and potatoes for 20 minutes, plenty of time to reach that safe-food temperature I need.

And it was still tender, despite the lack of pink in the center. Hence the name, I guess.