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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The pork and potatoes are hot, the rest is a cold salad. Use the other 'half' of the package of mozzarella for this. Remember: it's okay for pork to be pink.... And much nicer.
Spinach Salad with Pork, Potatoes, Mozzarella Preparation, cooking time: 30 minutes12oz (350gr) pork tenderloin
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
2 medium potatoes, (10oz, 300gr)
4 tsp olive oil, divided
10 little balls mozzarella about 2.5oz (75gr)
10 cherry tomatoes
6oz (180gr) fresh spinach, for salads
Sherry Vinaigrette
1 tsp Dijon-style mustard
1 1/2 tbs sherry vinegar
3 tbs good olive oil
Potatoes: Cut potatoes into bite-size cubes. Heat 2 tsp oil in a medium skillet. Add potatoes and sauté, medium heat, until well browned on all sides, tossing and stirring as needed for 20 - 25 minutes
Pork: Slice pork into 1/2" (1.25cm) thick slices. Sprinkle both sides with cumin, paprika and garlic. Heat remaining 2 tsp olive oil in a large, nonstick skillet. Add pork and sauté, medium-high heat, until cooked through, about 2 - 4 minutes per side. Remove and cover to keep warm
.
Vinaigrette: Put mustard and vinegar in a small bowl and whisk to combine. Slowly drizzle in olive oil, whisking constantly. You may have to stop adding oil and just whisk - you don't want to see the oil separately, it should be incorporated as it goes in.
Salad: Prepare spinach, wash and spin dry. Cut cherry tomatoes in half. Put spinach into a large bowl, tearing any large leaves. Add 2 tbs vinaigrette and toss well to coat.
To finish: Divide spinach and arrange on 2 plates. Top with potatoes, tomatoes and cheese. Arrange pork around the edge of the salad and serve, remaining vinaigrette on the side.
Cooking schedule: 30 minutes |
Toss / turn potatoes |
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