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Menu Plan for Summer II: Week 10, Sunday

Pork Tenderloin with Ginger Barbecue Sauce
Quinoa and Lentil Pilaf Salad

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

      With leftover Quinoa Pilaf and Lentils, this is a very easy dinner.  Cook the pork, make the Barbecue sauce (which will be used later in the week) finish the salad and your done.

Grilled Pork Tenderloin with Ginger Barbecue Sauce

Total time: 35 minutes
     Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent.  Put some of the barbecue sauce in a separate bowl to be used for basting and discard or cook any leftover basting sauce.  

Grilled Pork Tenderloin with Ginger Barbecue Sauce Ingredients:

 Instructions:

Ginger Barbecue Sauce                 Time: 10 minutes
     Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long.   Adding the full 2 tsp of mustard and ginger will make it a bit spicy/hot

 Ingredients:

 Instructions:

Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.  

Quinoa Pilaf and Lentil Salad

Total time: 5 minutes  30 minutes if cooking lentils and quinoa 
    I always try to cook rice, grains, beans etc. ahead in the summer so it's a quick dinner to mix them together and add a bit of vinaigrette for a healthy salad to go with something from the grill.

Quinoa Pilaf and Lentil Salad Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), small saucepan,
medium bowl, barbecue grill

Turn on/light barbecue grill
Make rub for pork, rub on
Start to cook pork

Make barbecue sauce
Stir together quinoa pilaf, lentils
Make vinaigrette, add to salad, stir
Baste pork
      Pause while the pork cooks
Baste it again.... and again
When done, remove and let rest a minute
Slice and serve, more sauce on the side