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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
The pork should be brined earlier in the day - but timing is very flexible: 2 - 12 hours.
I use a disposable aluminum foil pan for the potatoes. I wash it and reuse if possible ;-)
1 pork tenderloin, 14oz (400gr)
The Brine:
2 cups very cold water or water and ice, mixed
2 tbs sea, kosher or other coarse salt
2 tbs brown sugar
2 tbs molasses
The Rub:
1 tsp paprika
1 tsp dried rosemary
1 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp dry mustard
Earlier in the day, at least 2 hours and up to 12 hours before cooking, mix water, salt, sugar and molasses in a deep bowl. Stir until sugar and salt are dissolved. Add pork, making sure that it's totally covered. If not, you can put pork in large zip-lock bag and add brine. Refrigerate, turning occasionally, until ready to cook.
When ready to cook, remove pork and pat dry with paper towels. Discard brine.
Mix all ingredients for the rub and sprinkle on all sides of pork, patting it lightly to stick. Cook on barbecue grill for 15 - 20 minutes, turning to brown all sides. Internal temperature should reach 155F (70C) or until only slightly pink in center. Remove and let rest a few minutes. Carve into 1" (2.5cm) thick slices and serve. Could also be roasted in the oven, 400F (200C) 25 - 30 minutes.
2 potatoes, 12oz total weight (350gr)
1 onion
1/2 cup cheddar cheese (2oz, 60gr), shredded Substitute Colby, or other 'yellow' cheese.
1/4 cup chicken broth
1 tsp Worcestershire sauce
1 tbs olive oil
Thinly slice potatoes and onion.
Swirl oil in a small metal or foil pan to cover the bottom. Layer 1/2 of the potatoes, then onions and top with the remaining potatoes. Mix broth and Worcestershire and pour over potatoes. Top with cheese. Cover with foil and cook over indirect heat on barbecue grill about 30 minutes, or until done, checking periodically to make sure they don't dry out and burn. Or bake in 400F (200C) about 45 minutes.
Note: If you don't have a metal or foil pan you can make a packet out of a double layer of foil. Brush with oil, including the part you will fold over.
8oz (250gr) asparagus spears, white or green this time fatter ones are best
1 tbs olive oil
1 tbs butter
1 tbs freshly snipped chives.
Prepare asparagus by snapping off the tough ends. If it's white asparagus use a vegetable peeler and peel stalk end half way to tip, laying it flat on the counter to prevent breaking. Rub with olive oil. Either cook directly on barbecue grill (being careful not to let any slip through, or on a mesh grill pan. Turn frequently. Should be done in 7 - 15 minutes depending on size and heat. They will start to brown slightly but stay a lovely bright color. Can also be baked at 400F (200C) for 15 - 25 minutes. When done toss with butter and sprinkle with chives. Either serve immediately or keep warm in low (150F, 65C) oven for up to 15 minutes.
Cooking Schedule: 40 minutes for menu plus 10 |
Trim asparagus, rub with oil |
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