Erin Adair, Deseret News

KITCHEN MEETS GIRL: 30 Easy Meals for Reluctant Cooks,” by Ashley Whitmore, Front Table Books, $24.99, 265 pages

Food blogger Ashley Whitmore’s cookbook “Kitchen Meets Girl” is a great resource for new cooks and experienced hands looking for inspiration.

It includes 30 meals, each with three recipes — a main dish and two side dishes, one of which is generally either a dessert, a fruit or a vegetable. The variety found in the 30 meal recipes is delightful. There are fancy meal menus and quick and simple ones, too. Plus, there are crisp photos to show you what to expect, in addition to serving suggestions.

The cookbook absolutely delivers and is easy to follow.

The food from these recipes was amazing, and every meal tested was a hit, including the honey-mustard pork tenderloin, beef enchiladas, chicken lettuce wraps and slow cooker french dip sandwiches. Not one was a flop.

For dessert, the no-churn strawberry cheesecake ice cream had an interesting and unexpected texture reminiscent of gelato. Sweetened condensed milk is part of its richness.

This cookbook’s purpose is to acquaint the inexperienced cook with some easy recipes to make delicious menus. Even a first-time cook would find the instructions simple to follow, and the honey-mustard pork tenderloin recipe alone qualifies it as a keeper and go-to cookbook.

*****

HONEY-MUSTARD PORK TENDERLOIN

If you think pork is boring and flavorless, think again. This quick and easy marinade comes together with ingredients you probably already have in your kitchen and packs a flavor punch with the combination of soy, mustard, sage and honey.

Preparation time: 1 hour (mostly refrigeration time)

Cook time: 50 minutes

Serves: 4-6

½ cup low-sodium soy sauce

1/3 cup vegetable oil

3 tablespoons whole grain garlic mustard

2 tablespoons chopped fresh sage

4 teaspoons honey

4 garlic cloves, minced

1½ teaspoons ground black pepper

1 teaspoon cider vinegar

1 pound pork tenderloin

1. Combine soy sauce, vegetable oil, mustard, sage, honey, garlic and black pepper in a small bowl. Separate ¼ cup of the marinade and stir the vinegar into it. Set aside.

2. Place the remaining marinade in a resealable bag and add the tenderloin. Seal tightly, pressing out all the air. Refrigerate for 1 hour, turning the bag after 30 minutes to evenly marinate.

3. Remove pork from bag and allow the excess marinade to drip back into the bag. Discard bag and place tenderloin on a foil-lined baking sheet.

4. Bake at 350 degrees for 40-50 minutes, or until the pork is cooked through.

5. Remove from oven and brush with the reserved marinade. Tent loosely with foil for 10 minutes.

6. Slice and serve, adding any leftover marinade if desired.

— “Kitchen Meets Girl” by Ashley Whitmore

Erin Adair lives in the Rocky Mountains with her husband and tiny dog, Violet. She has an alarming obsession with books and is often seen with her hands stained by ink or splashed with paint. Visit her Instagram at ErinEverAfter.