Weeknight cooking is all about getting gobs of flavor from just a few ingredients, no special techniques and as little effort as possible.

The trick is finding those big, boldly flavored ingredients and knowing how to get them to do all (or at least most) of the work for you. Which isn’t to suggest there is any great science to this. My rule of thumb — find an ingredient, grab a hunk of meat, toss them together in a bowl for a while, then see what happens.

That’s pretty much how I came up with this wildly flavorful take on grilled pork tenderloin. And actually, I didn’t even use pork the first time around.