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Menu Plan for Fall I: Week 10, Wednesday

Pork Tenderloin with Sweet and Sour Cabbage
Fried Smashed Potatoes

Cooking time:  35 minutes for menu           Cooking schedule: see below for instructions

         The brown sugar and vinegar treatment is more typical of red cabbage but works just as well with white.  The pork tenderloin is thickly sliced, quickly browned and finished with the cabbage.  You could substitute pork chops if you prefer.  Fried, Smashed Potatoes round out the meal.  Cook the brown rice for tomorrow night.

Pork Tenderloin with Sweet and Sour Cabbage 

Total time: 30 minutes
   Pork and cabbage are a very traditional pairing.  I've updated it a bit, using pork tenderloin and braising the cabbage for only a short period, leaving just a hint of crunch, closer to a warm salad.

Pork Tenderloin with Sweet and Sour Cabbage Ingredients:

 Instructions:

Fried Smashed Potatoes

Total time: 35 minutes
     Boiled potatoes, smashed and fried in butter and olive oil.... A bit of salt and pepper, nothing more...  These are meant to be rough, big chunks mixed with small bits, and brown. 

Fried Smashed Potatoes Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan with lid, large skillet with lid,
medium nonstick skillet, small saucepan with lid
for rice

Cut potatoes into chunks, cook
Cook 1/2 cup brown rice (1 cup stock) for tomorrow
Chop onion, sauté
Slice pork
Slice cabbage
Move onions to the side, brown pork
Turn pork
Heat butter in skillet for potatoes

Drain potatoes, add to skillet, smash
Remove pork
Add stock, sugar, vinegar to skillet, stir
Add cabbage, stir
Return pork, cover, simmer
    When rice is done, refrigerate
Turn potatoes
    Pause while stuff cooks
Turn potatoes, drizzle with oil
Dissolve cornstarch in stock
Remove pork
Thicken cabbage/sauce with cornstarch
Remove potatoes
Serve