Sauteed Pork with Fennel and Pancetta Dinner

• Pork with Fennel and Pancetta (see recipe below)
• Radicchio and Blue Cheese Salad
• Polenta with Red and Yellow Peppers
• Butter Cookies with Coffee Ice Cream

Pounding tenderloin slices for Pork with Fennel and Pancetta gives tender, thin slices that cook in just minutes. The sauce, cooked in the same skillet, is what defines this dish as Italian. Adding Radicchio and Blue Cheese Salad, Polenta with Red and Yellow Peppers, and Butter Cookies with Coffee Ice Cream carries out the Italian theme. Instant polenta is a handy package to keep in the pantry -- you can add so many things to it to spice it up.

Tear radicchio into bite-size pieces, toss with balsamic vinaigrette, and top with crumbled blue cheese. Add toasted nuts and croutons if desired.

Dice red and yellow peppers; saute in olive oil to cook until just tender. Prepare a package of soft polenta according to directions. Stir in cooked diced pepper.

Serve plain butter cookies with coffee ice cream; add shaved chocolate if desired.