When prepared properly, pork tenderloin can be a low-fat alternative to fish, chicken and turkey. These tender, lean cuts of meat cook up in a snap and can be stuffed, grilled, roasted or sliced into medallions and sautéed.

On busy nights, it’s easy to marinate a pork tenderloin, pop it in the oven, and prepare salad and other sides. Dinner can be ready in under an hour.

When I have a bit more time, I like to experiment with new recipes. Here’s a dish I discovered quite a few years ago in Cooking Light magazine: Pan-Roasted Pork Tenderloin with Olives. With less than 5 grams of fat per serving, it’s a tasty entrée that’s healthy and simple to prepare.