<http://schema.org/articleBody>
" We all want to save money, but who wants to sacrifice? My secret for feeding a bunch of guests without seeming stingy is pork tenderloin. It&amp;#039;s an inexpensive cut that looks impressive and is full of flavor. Plus, guys love it. Pair it with a really pretty lemon pie anyone can pull off. Roasted Pork Tenderloin This marinade works great for chicken, too, for next time.  \u00BC cup olive oil, plus 2 tablespoons \u00BC cup fresh lemon juice \u00BC cup low-sodium soy sauce 2 tablespoons minced ginger 2 tablespoons minced garlic 1 tablespoon minced thyme 3 1-pound pork tenderloins Salt and pepper  In a baking dish or resealable bag, mix \u00BC cup olive oil, lemon juice, soy sauce, ginger, garlic, and thyme. Add pork, and toss to coat. Cover, and refrigerate at least one hour and up to overnight. Preheat oven to 400 degrees. Remove pork from marinade, and pat dry. Season with salt and pepper. Heat remaining olive oil in an ovenproof skillet over medium--high heat. Sear pork tenderloins, about 3 minutes per side. Transfer to oven, and bake 15 to 20 minutes or until an instant--read thermometer reaches 145 degrees. Cover, and let rest 10 minutes before slicing. Barley Pilaf Barley is a healthy alternative to white rice, and it&amp;#039;s only about a dollar a pound! 2 cups low-sodium chicken or vegetable broth 2 tablespoons lemon juice 1 cup barley \u00BD cup finely chopped onion 2 tablespoons olive oil 1 clove garlic, minced 1 6-ounce bag baby spinach 1 apple, diced \u00BC cup dried cranberries \u00BE teaspoon salt \u00BC teaspoon black pepper  Bring broth and 1 tablespoon lemon juice to a boil in a saucepan over high heat. Stir in the barley, and reduce to a simmer. Cover and cook until tender, about 25 minutes. Meanwhile, saut\u00E9 onion in 1 tablespoon of oil in a pan over medium--high heat until translucent, about 8 to 10 minutes. Then stir in garlic, and cook for an additional minute. In a large bowl, combine cooked barley with the onions and garlic, spinach, apple, dried cranberries, and remaining olive oil and lemon juice, and season with salt and pepper.  Baked Sweet Potato With Cinnamon-Pecan Butter They could almost be dessert. 4 sweet potatoes 2 tablespoons unsalted butter 1 tablespoon chopped pecans 1 teaspoon sugar \u00BD teaspoon cinnamon Preheat oven to 400 degrees. Poke a few holes in the pota-toes, and wrap each in foil. Bake for 1 hour. Meanwhile, make the butter by combining all the ingre-dients in a bowl and mashing with a fork. Form into a small log, and wrap in plastic wrap. Refrigerate until serving time. Split sweet potatoes, and top with butter for serving. NEXT: Katie Lee&amp;#039;s Recipe for Lemon Meringue Pie   Lemon Meringue Pie This puts people in an upbeat mood. 1 box lemon pie filling 1 tablespoon fresh lemon juice 1 teaspoon fresh lemon zest 1 graham-cracker pie crust 2 egg whites \u00BC teaspoon cream of tartar \u00BD cup sugar Preheat oven to 350 degrees. Prepare pie filling according to package. Stir in lemon juice and zest. Pour into crust. In a bowl, use a mixer to beat egg whites and cream of tartar until stiff. Stir in sugar. Spread over filling, and bake 20 minutes, until lightly browned. Let cool.  Recipes serve 4 to 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a3876/low-cost-recipes/?src=global_footer>