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He's normally a taste inspired cook, sampling the food as he goes along, adding his own blend of spices concocting a palate teasing experience. Rarely does he follow a recipe instead considering them general guidelines stimulating those creative brain cells transforming something common into something special. Last night was no exception. Arriving home just a few minutes before him, I gathered the ingredients measuring out precise amounts stated in each recipe. Allowing him a few minutes to settle in once he arrived, I delegated the pork dish. Always up for a challenge, he appeased me and mixed the glaze exactly as stated. However, his need to excite his taste buds captured his imagination and thusly, the alchemy began. Meanwhile, I went about assembling my half of dinner, a rice pilaf. Boring in my process but the flavors were nonetheless tantalizing. Of course, with my first production of a new recipe, I followed the recipe exactly as written. Though after preparing, I find no reason to change the ingredient combination. Sometimes you find a well thought-out and organized recipe that suits your tastes perfectly providing no reason for change just for the sake of change. Combining the two dishes produced a delightful meal with flavors complimenting each other through and through. The other white meat does not receive the recognition it deserves in this household in preparations such as this. Normally, pork is rubbed down with his own unique spice blend, barbecued, and smothered in another concoction of homemade barbecue sauce better than any blend sold on the open market. However, I foresee the other white meat in our future menus a little more often. These are both handwritten friend shared recipes from my to-try pile. Seasoned Rice Pilaf Serves 4 1 teaspoon olive oil 1 cup onion, diced 4 cloves garlic, minced 1 cup uncooked rice 1/3 cup sherry 1 cup water 1 can chicken broth (1 1/2 cups) 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preheat oven to 350 degrees F. Heat a large skillet over medium heat. Add olive oil. Stir in onions and garlic and cook until onions are translucent, stirring constantly. Stir in rice. Add sherry to skillet and stir to coat. Cook 3 to 5 minutes until liquid is absorbed, stir occasionally. Add water, broth, thyme, rosemary, salt, and pepper and bring to a boil. Transfer rice mixture to a baking dish and cover (with lid or foil). Bake 20 minutes or until rice is tender. Serve immediately. Glazed Pork Serves 4 1 tablespoon Dijon mustard 1/4 cup olive oil 2 teaspoons honey 1 1/2 tablespoons apple cider vinegar 1/2 teaspoon crushed red pepper 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 to 2 lbs. boneless pork tenderloin or center-cut roast Light one side of your grill. In a small mixing bowl, add mustard, olive oil, honey, vinegar, and crushed red pepper together. Set aside. Salt and pepper the pork. Grill pork on hottest side 5 to 7 minutes on each side until browned. Move pork to other side of grill and brush glaze on one side. Cook until meat reaches 150 degrees F internally. Brush often with glaze while grilling. Rest meat 10 minutes before slicing. Cook's Notes: You might want to make a double batch of the glaze and set half aside for eating with the sliced pork at the table.