I am so about simple but perfectly cooked!
I would butterfly the chicken, cut out the backbone and save it for stock.
Pour on a bottled marinade like soyvey Island terayaki...light the grill and grill it.
Serve it with oven roasted potatoes...or perhaps a rice pilaf made with brown rice, green onions, pineapple and a bit of chopped cilantro.

The pork tenderloin...I would brown in butter in a big fry pan....while I sliced onions and apples and some butternut squash.
When the meat was browned, I would put in a roasting pan ( or a 8 1/2 by 11 Pyrex dish)
Put the cut up stuff in the pan....add a generous couple of splashes of cider or apple juice or a white wine....cook and stir, scraping up the browned bits....and dump the whole thing over the meat in the pan.
Pop into a 350 oven for about 30 minutes until the pork reads 160 on an instant read...
Salt and pepper to taste.
Slice and serve with perhaps oven roasted potatoes and a green salad.
Linda c

I don't grill, so I'd probably just roast the chicken with some vegetables, Ann T's high heat roasting method is custom made for a fast chicken dinner and things like sweet potatoes and parsnips roast well at that high temperature too.

Toss the carcass in the crockpot the next day with some water, onion, carrot and celery and make stock. Let it simmer all day, strain out the vegetables, add some leftover chicken back in along with noodles or rice and you have soup.

The pork I'd probably brine in cider, rub with herbs and roast too. That way I could stick a couple of baked sweet potatoes in the oven with the pork roast, maybe even baked apples for dessert. All quick, easy and ready in the oven!

Off in another direction, the pork would be good as pulled pork in the crockpot too, with some BBQ sauce and served on bun or you could slice the tenderloin and use this recipe from Lars' niece, Amanda:

Caramelized Pork Slices

1 pound pork tenderloin (we usually use pork chops)
2 cloves garlic, finely chopped
2 Tbsp packed brown sugar
1 Tbsp orange juice
1 Tbsp molasses or maple-flavored syrup
1/2 tsp. salt
1/4 tsp. pepper
Cut pork into 1/2 inch slices. Spray 10-inch non-stick skillet w/ cooking spray; heat over med-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, until mixture thickens and coats pork.

(Amanda Maedgen)

Annie

The most wonderful recipe we have for pork tenderloin is, of course, Weed's Pork Tenderloin. I don't have that recipe handy right now, but I'm sure someone will post it soon, or you can probably just do a search on here for it (it's been posted many times).

For simplicity, we just throw our pork tenderloin in a zip-lock bag with a marinade (Caribbean jerk is our favorite) leave it all day, or overnight, then toss it on the grill or in the oven when you get home. Very simple, quick and delicious.

Weeds Pork Tenderloin was the first thing that came to my mind too.... here is the recipe!

Pork Tenderloin with Dijon Cream (weed)
Serves: 2
Prep time: 15 min
Cook time: 15 min or less
1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste
Preheat oven to low, about 170 degrees.
Lightly pound pork medallions to 1" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.

Weed's is my favorite too.
I think Larry would like that Carmelized recipe with a big side of stir fried vegetables! Yum!
Teriyaki chicken sounds good too.
Now I'm starving and it's five more hours til dinner. LOL

Our favority way to cook pork tenderloin is SO quick and easy.

We just slice the tenderloin in half lengthwise, flatten it a bit if it's a thick one, then spread the cut face with a mixture of softened butter and chopped garlic. Then sprinkle with sage, sea salt & cracked pepper and broil under the broiler for 10 minutes. I pour the melted garlic butter and pork juices over rice and serve with a salad or steamed broccoli.

I'd stuff the cavity of the chicken with a cut up lemon and a cut up onion, then roast it in the oven.

I saw this late. I like simple, too...but the family definitely LOVES Weed's Tenderloin with Dijon Cream. It's a tad labor intensive for me at times...I usually end up fixing it when I really don't have the time!...Annie's recipe sounds like something my family would like, too. They loved the apple cider brined roast. I'm going to give Sweeby's a try. I do need quick cooking meals many nights...so that's on the list.

As for the chicken, I'm with the others above. High-heat roasting. I usually stuff the inside with whatever I have on hand. Herbs, lemons or oranges, garlic. Butter the skin, salt and pepper (and cayenne pepper!). Yum and QUICK! And if I have potatoes, I cut them up and put them in the pan. I'll add cut-up lemons or oranges (whichever I stuffed) to the pan with the veggies. DH especially likes the high-heat roasted oranges. I love having roasted chicken. It's one of the things I can pull off pretty quickly.

We love Weed's recipe too! Here is another we enjoy, this one is from Stacy.

Another pork tenderloin favourite is to simply cut in medallions, pound thin, dredge in flour, then egg , then bread crumbs and fry as you would a veal cutlet. Serve with a mushroom gravy and mashed potatoes or with lemon wedges and buttered noodles.

Pork Medallions With Olive Âcaper Sauce Stacy

1 Lb pork tenderloin trimmed
1/2 Tsp salt
1/2 Tsp black pepper
1/4 Cup all-purpose flour
1 Tbl olive oil divided
1/2 Cup dry white wine
1/2 Cup chicken broth
1/2 Cup coarsely pitted Chopped kalamata olives
2 Tbl capers
2 Tbl fresh flat leaf
Chopped parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour.

Heat 1 ½ tsp olive oil in a nonstick skillet over med-high heat. Add half of pork, and cook for 2 min on each side or until pork is done.
Remove pork from pan and keep warm. Repeat procedure with remaining olive oil and pork.
Return pork to pan. Add wine and broth, bring to a boil. Stir in olives and capers; cook 4 min. Sprinkle with parsley.

4 servings (2 pork medallions and 2 tbsp sauce each)