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Menu and Recipes

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rubbed pork
Rubbed Pork Tenderloin

oriental pasta salad
Oriental Pasta Salad

 

Menu Plan for the week of July 26, 2013: Day 3 Recipes

Rubbed Pork Tenderloin
Oriental Pasta Salad

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

      The Pasta Salad will be for two meals.

Rubbed Pork Tenderloin                                   Preparation and cooking time:  30 minutes
    A spicy rub followed by a slightly spicy basting sauce adds a lot of flavor to a simple pork tenderloin.

12oz (360gr) pork tenderloin
Rub
1/2 chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp powdered ginger
Sauce
2 tbs ketchup
2 tbs red wine vinegar
2 tbs Worcestershire sauce
2 tbs olive oil

Mix all ingredients for rub and rub on pork. Put pork on barbecue grill or in 400F oven for 25 - 30 minutes.  Turn occasionally to brown on all sides. 
Baste pork with sauce starting after it's been cooking 15 minutes. Baste 2 - 3 times. 
When you think pork is done slice into middle to check.  Slightly pink is is perfect. Remove, slice and serve.

Oriental Pasta Salad                                                Preparation and cooking time: 30 minutes
   This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition.  And it's a hit with everyone that tries it!  What more can we want? This makes enough for 2 meals.  We cook the beans with the pasta.....

1 1/2 cups bite-size pasta - farfalle, fusilli, etc.
15oz (450gr) red kidney beans,
10oz (300gr) green beans  or 15oz (450gr) white kidney beans (cannellini)
1 cup (5oz, 150gr) cherry tomatoes or 3 regular or any combination
2 ribs celery, sliced
3 tbs snipped fresh basil
2 tbs snipped chives
Vinaigrette:
3 tbs soy sauce
3 tbs tarragon white wine vinegar
2 tbs salad olive oil
1 tbs walnut or sesame oil
1 tsp dried oregano
1/2 tsp garlic powder

Cook pasta according to package directions. 
Top and tail green beans and cut into 1" (2.5cm) lengths.  Add to the boiling pasta for the last 4 minutes of cooking time. 
Drain, rinse kidney beans and put into a large bowl.  Slice tomatoes, then cut each slice into quarters or cut cherry tomatoes in half and add to red beans.  Slice celery and add to beans.  Snip chives, basil and add to beans.  Add vinaigrette to beans and toss gently to combine.  When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix.  Toss gently to combine.  This salad keeps about 3 days.
For vinaigrette: mix soy sauce, vinegar, oregano and garlic in small bowl.  Add oils and whisk - mixture will not emulsify (thicken) but should be well blended.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl, (used 2 X) large bowl, whisk, pot and
colander for pasta, barbecue grill.

Light/turn on barbecue grill
Put water on high heat for pasta
Make rub, rub on pork
Cook pork
Trim and cut beans
Make basting sauce
Make vinaigrette

Cut tomatoes
Snip herbs
Drain, rinse red beans
Cook pasta
Baste pork
Put red beans, tomatoes, herbs, vinaigrette in bowl
Add green beans to pasta
Baste pork
Drain pasta/beans, rinse lightly, drain well, add to bowl
Baste pork
When pork is done, remove and slice
Stir pasta salad well, refrigerate half, Serve