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 pork pepper olives
Spanish Pork / Peppers
and Olives

herbed farfalle
Pasta with Green Garlic and Herbs

Menu Plan for the week of April 5, 2013: Day 6 Recipes

Spanish Pork Tenderloin
Pasta with Green Garlic and Herbs

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     In traditional Spanish cooking the emphasis is on the combination of vegetables, some of which may seem strange but it's simply using what is available. 

Spanish Pork with Peppers and Olives        Preparation and cooking time: 30 minutes
    Spain, like most countries with a warm climate, grows and eats lots of peppers.  This calls for bell pepper, but use hotter if you prefer. And, of course, there olives are everywhere!

1 pork tenderloin, 12oz (350gr)
1 small red or green bell pepper
1 onion
2 cloves garlic
1 medium carrot
1/2 cup olives, pimento stuffed
1 tsp dried basil
1 tsp dried marjoram
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60ml) chicken stock
2 tbs white Balsamic vinegar
1 tbs olive oil
2 tsp cornstarch dissolved in 1 tbs water

Slice onion about 1/8" thick (.3cm).   Cut pepper into slices, 1/4" thick  (.6cm), then cut slices in half.  Cut carrot into matchsticksMince garlic. 
Heat oil in medium nonstick skillet.  Add onion, pepper, carrot and sauté 8 - 10 minutes.   Add garlic and sauté another 2 minutes.  Remove vegetables and set aside. 
Slice pork into rounds about 1/2" (1cm) thick.   Add to skillet and sauté 3 - 4 minutes per side, or until done.  Cut olives in half.  Return vegetables to pan, add olives, herbs, wine, stock and vinegar.  Stir to combine.  Cover, reduce heat to low and simmer 5 minutes to blend flavors.  Uncover, remove pork to small platter.  Increase heat under skillet.  Add cornstarch mixture and stir to thicken.  Arrange vegetables next to pork and serve.  

Pasta with Green Garlic                                       Preparation and cooking time: 25 minutes
    Simple pasta, tossed with a fruity olive oil and Green Garlic.... And a few chives.  Spring!

1 cup dried pasta - farfalle, penne, something bite-size
2 tbs good olive oil
4 green garlic or 3 green onions and 1 clove garlic
1 tbs fresh, snipped chives  substitute 1 tbs dried

Cook pasta according to package instructions.  Drain. 
Trim green garlic, slicing off the root and removing 1 layer.  Thinly slice as much as you can, including the green tops.  Or trim and slice green onion, mince green garlic.   Snip the chives. 
When pasta is done, heat the oil in the emptied pasta pot. Add green garlic / onion, garlic and chives.  Sauté 1 - 2 minutes.  Add the pasta and stir well to combine.  Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta
Put water on high heat for pasta
Slice onions, sauté
Cut carrots, add to onions
Slice pepper, add to skillet
Mince garlic, add to skillet
Slice pork
Remove vegetables, sauté pork
Cook pasta
Cut olives

Dissolve cornstarch in water
Turn pork
Slice green garlic, snip chives
Return vegetable to skillet, add olives, etc.
Cover, simmer
      Pause while it all cooks
Drain pasta
Sauté green garlic, chives
Remove pork
Thicken vegetables slightly
Arrange vegetables around pork
Add pasta to green garlic
Finish and serve

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