Serves 8

5 cups olive or canola oil

¼ cup truffle oil

3 pounds pork tenderloin, cut in 1-inch cubes

1 teaspoon salt

½ teaspoon black pepper

2 cups roasted red peppers

1 teaspoon basil, minced

• Heat olive or canola oil in a saucepan until hot, but not smoking. Remove from heat and stir in truffle oil. Carefully ladle oil into one or more fondue pots. Place over heating source.

• Season pork cubes with salt and pepper and place on a platter beside fondue pot.

• Warm roasted red peppers (prepared peppers from a jar are fine) with basil. Purée in a blender. Strain into sauce dishes.

• Have guests cook pork tenderloin in hot oil and, if desired, dip in pepper sauce.

Savory Oils

Flavored oils — available in flavors ranging from curry to pumpkin to basil-garlic to mushrooms — can add complexity and interest to sauces and dressings. The flavor compounds tend to be volatile and begin to dissipate when heated. That's why it's best to add these oils right before serving a dish.