Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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3 pork tenderloins (about 3 1⁄2 pounds)

1 1⁄4 teaspoons salt, divided

1⁄4 teaspoon black pepper

2 tablespoons country-style Dijon mustard

1⁄2 cup fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

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2 teaspoons fresh thyme, chopped

2 tablespoons extra-virgin olive oil, divided

5 cups thinly sliced onion


1. Preheat the oven to 425 degrees. Coat a large shallow-rimmed sheet pan with cooking spray.

2. Season the tenderloins with 1 teaspoon of the salt and pepper; rub the mustard evenly over the entire surfaces. Combine the parsley, rosemary, thyme and 1 tablespoon olive oil in a small bowl; press the mixture into the mustard coating. Place the pork on the prepared pan, leaving room between the tenderloins. Roast until an instant-read meat thermometer inserted in the thickest part registers 145 degrees, about 22 to 25 minutes. Let stand 5 minutes before slicing.

3. While the pork roasts, heat remaining tablespoon of the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and soft, about 25 minutes. Season with the remaining 1⁄4 teaspoon salt. Makes 12 servings.

Nutritional analysis for each serving: 179 calories, 26 g protein, 5 g carbohydrates, 1 g fiber, 6 g fat, 2 g saturated fat, 360 mg sodium



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1 (10-ounce) baguette, cut in 4 even lengths and split horizontally

2 tablespoons Dijon mustard

4 ounces deli-sliced reduced-fat Swiss cheese

4 ounces deli-sliced low-sodium ham

1 cooked pork tenderloin (see first recipe), thinly sliced

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8 pickle sandwich slices

1 tablespoon olive oil

1 clove garlic, cut in half


1. Spread the cut sides of the bread with the mustard. On the bottom halves of the bread, place half the cheese, followed by the divided pork and pickles. Finish with the remaining cheese and close the sandwiches. Brush the outside surfaces with the oil and rub lightly with the cut edge of the garlic.

2. Heat a large nonstick skillet over medium high. Add 2 of the sandwiches and place a second heavy skillet on top to weight them down. Cook until the undersides are golden and crisp, about 3 minutes; turn and cook until the cheese is melted and the undersides again are golden and crisp, about another 3 minutes. Repeat with the 2 remaining sandwiches. Makes 4 servings

Nutritional analysis for each serving: 502 calories, 41 g protein, 45 g carbohydrates, 3 g fiber, 17 g fat, 6 g saturated fat, 11196 mg sodium



8 ounces penne

1 tablespoon olive oil

4 cloves garlic, minced

1 rib celery, chopped

1 (14.5-ounce) can crushed tomatoes

1 (14.5-ounce) can petite diced tomatoes

1⁄3 cup caramelized onion, chopped

1⁄8 to 1⁄4 teaspoon crushed red pepper flakes

1 cooked pork tenderloin (see first recipe), cut in 1⁄2 -inch cubes

1⁄4 cup grated Parmesan


1. Cook penne according to package directions.

2. Heat the oil in a deep skillet over medium high. Add the garlic and celery and cook, stirring, 1 minute. Add the crushed and diced tomatoes and caramelized onion and simmer 15 minutes until somewhat thickened. Stir in the red pepper flakes, add the pork and cook 2 to 3 minutes to heat through.

3. Toss the sauce with the pasta; top with the cheese. Makes 4 servings.

Nutritional analysis for each serving: 501 calories, 37 g protein, 60 g carbohydrates, 5 g fiber, 12 g fat, 3 g saturated fat, 879 mg sodium