PLAIN AND SIMPLE; Winter Grill: Rosemary-Infused Pork

THERE'S a simple seasonal meal made of ingredients that are readily available in supermarkets, with two possible exceptions: the fresh rosemary and the Italian frying peppers. If fresh rosemary cannot be found, dried rosemary will do. The frying peppers, which are elongated and pale green, have a more delicate flavor than green bell peppers, but if necessary bell peppers can be used. Grilled Rosemary Pork Tenderloin 8 ounces pork tenderloin 1 clove garlic Enough sprigs fresh rosemary to yield 1 tablespoon chopped or 2 teaspoons dried rosemary 1/2 cup dry red wine Pan spray.

1. Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Place in small bowl.

2. Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.

3. When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Yield: 2 servings. Approximate nutritional analysis per serving: 170 calories, 4 grams fat, 80 milligrams cholesterol, 80 milligrams sodium, 25 grams protein, 2 grams carbohydrate. Potatoes, Peppers and Onions 1 pound large new potatoes 1 tablespoon olive oil 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups) 1 pound Italian frying green peppers 1 cup chicken or beef stock or broth 1/4 teaspoon salt Freshly ground black pepper to taste. 1. Scrub but do not peel potatoes; slice in food processor.

2. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides.

3. Chop whole onion, and add to potatoes as they cook.

4. Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat.

5. Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft.

6. Season with salt and pepper.

Yield: 2 servings.

Approximate nutritional analysis per serving: 400 calories, 9 grams fat, 4 milligrams cholesterol, 335 milligrams sodium, 10 grams protein, 75 grams carbohydrate.

Game Plan Prepare potato dish through Step 3. Prepare pork, and marinate. Finish potato dish through Step 5. Grill pork. Season potatoes.