So tomorrow is turkey day. Thanksgiving. If you have a television or read the newspaper or even listen to the radio, basically if you interact with the living, breathing world in ANY way, you've had your fill these past 2 weeks of turkey recipes and how-to's. As in how to calculate the size turkey you need, how to deep fry a turkey while not burning your house down and how to use every last bit of leftover turkey. Well today I offer you a brief respite from all the turkey talk. I present to you an elegant yet simple, rich yet healthy little meal. I've already talked to you about the joys of pork tenderloin here and here. For tonight's meal I've sliced up some of my cooked tenderloin and popped the slices in the microwave. This works best if you have the time to take the meat out of the fridge and bring it to room temp. That way you can heat it through in just a few seconds without taking that pretty pink blush off it. Alongside: a lightened up version of zucchini pie, also made in advance, in easily re-heatable single-serving souffle dishes plus a nice salad of crisp greens. And oh what the heck - a little sip of white wine never hurt anyone!