You never know when you are going to have a new food experience that is so good you have to ask for the recipe. That happened to Veronica and I recently when we were invited to a friend's house. I wasn't expecting much since he is a bachelor who works as an agent for the U. S. Customs Department in Miami and doesn't seem like he is into cooking. I figured we were going to have hot dogs and hamburgers from his grill - typical easy comfort food for a guy who lives alone in a modest house.

He surprised us with pork tenderloin, marinated overnight and then grilled over hot coals to perfection. Pork, when properly cooked, is one of my favorite meats, and it is healthy, inexpensive and easy to prepare.

He served it over steamed brown rice that was blended with ham, scrambled eggs, shaved carrots, green onions and fresh ground black pepper. He steamed the rice the day before and then fried it just before serving with a touch of soy sauce.

A Caesar salad followed, and he ended the meal with homemade peanut butter balls dipped in chocolate plus a few bananas grown in his backyard covered in the same chocolate. What more can you ask of a host? It was perfect and has become one of our quick fix meals - only without the sweet treats at the end.

While we are talking about easy meals, here is another from my mother that she often cooked on Friday nights. When we were growing up, if you were Catholic, you did not eat meat on Friday. She made this quick meal because we were usually out the door as soon as possible for fun with our friends since we didn't have to do any homework.

So this month, my two recipes are easy on the cost as well as preparation. In today's uncertain economy and busy lifestyle, I'm all over that!

Bob Leonardi, of Auburn, ran a successful restaurant business, catering, and gourmet food store in Fort Lauderdale, Fla., for 15 years.

Marinated Pork Tenderloin

1 pound pork tenderloin

1 cup soy sauce

1/4 cup fresh grated ginger

1/2 cup white vinegar

2 cloves garlic, minced 2 cups water

Fresh ground pepper to taste 1 teaspoon brown sugar

Trim tenderloin as needed the night before. Grate ginger (or you can substitute a couple of tablespoons of powdered ginger), mince garlic and mix with soy, vinegar, sugar, ground pepper and water. Put in covered dish and turn once or twice while in fridge.

Grill over medium heat for approximately half an hour or until meat is cooked through - just a little pink in the center. Let rest for 15 or 20 minutes before slicing on an angle into half inch thick pieces and serving over your favorite rice.

Pasta with Tuna Sauce

1/2 cup olive oil

1/2 cup onion, chopped

2 tablespoons, Italian parsley, chopped

2 28-ounce cans of plum tomatoes

1 6 1/2-ounce canned tuna in oil (save oil from can)

1 pound linguini or angle hair pasta

Romano cheese, freshly grated

Heat oil, add onion and saute for 15 minutes or until translucent. Add parsley and cook for another minute. Put tomatoes in a blender or chop finely. Add to the onion mixture. Cook for about half an hour, stirring occasionally. Add tuna and the oil in which it is packed. Continue cooking for about 20 more minutes or more to give the tuna a chance to absorb the sauce.

Cook pasta in boiling, salted water until al dente. Drain, put in a bowl and cover with the sauce. Pass grated cheese and add more as desired. Serve immediately.