The "other white meat" is the little black dress of the kitchen. Dressed up, it makes a good impression at a sit-down dinner. Dressed down (and sliced up), it works as Sunday brunch or a last-minute meal for two.

The three-day plan on the following page showcases pork's stylish versatility. It begins with a roast tenderloin, brushed with molasses to give it a sweet richness. On Day 2, leftovers of this lean, iron-packed meat yield one of the world's great lunches — a pork sandwich crowned with a sweet and tangy slaw. And, finally, a bounty of spring vegetables lighten up a classic pork-and-lentil soup (shown).

Shopping List

Produce
2 lemons
2 pounds baby red potatoes
1 bunch parsley
1 bunch dill
1 pound asparagus
1 head garlic
1 small onion
1 bunch carrots
1/4 pound green beans
3 plum tomatoes
1 small head cabbage
1 bunch scallions
1 piece fresh ginger
1 bunch radishes

Meat
3 pounds pork tenderloin (about 4 tenderloins)

Pantry
1 15-ounce jar molasses
Brown sugar
Kosher salt
Black peppercorns
4 14 1/2-ounce cans chicken broth
Olive oil
Red pepper flakes
1/2 pound dried green or brown lentils
1 7 1/2-ounce jar hoisin sauce (in the Asian section of most supermarkets)
4 whole-wheat or multigrain sandwich buns
Buttermilk-biscuit mix