Menu Plan for Summer II: Week 1, Tuesday


Weekly Menu

Shopping List

Daily Recipes:


Grilled Pork Tenderloin with Mustard Seeds
Spanish Rice
Three Bean Salad

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

      We finished the Three Bean Salad with this dinner, making it an easy night for the cook.  

Grilled Pork Tenderloin with Mustard Seeds

Total time: 35 minutes
   This is fun to cook on the barbecue grill: all the mustard seeds pop as they get hot.  The rub makes the tenderloin rather black, but not too spicy.  The sauce helps keep it moist.  Remember, slightly pink is perfect!

Grilled Pork Tenderloin with Mustard Seeds Ingredients:


Spanish Rice

Total time: 30 minutes
     The grated, fresh tomato adds more of the scent of tomato than a heavy flavor, making healthy, brown rice a bit more interesting. You could substitute Basmati.

Spanish Rice Ingredients:


Note:  To grate tomato: Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin.  You'll have to press a bit, but not too hard. Be careful not to grate your hand. 

Three Bean SaladThree Bean Salad

Total time: 1 minutes




Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X), small saucepan, lid, grater,
barbecue grill or oven
Turn on/light barbecue grill or oven (400F, 200C)
Mix rub for pork
Put pork on a plate. rub with oil, then dry rub
Start pork as soon as grill is hot
Make basting sauce
Chop onion
Mince garlic
Turn pork
Grate tomato

Sauté onion
Add garlic, rice, sauté
Measure tomato, stock
Add tomato, stock, oregano to rice, cover, simmer
Baste, turn pork
Get the Three Bean Salad from the fridge, stir
    Pause while stuff cooks
Baste and turn pork
     Pause some more - Enjoy the summer evening
Check the pork, baste
When done, remove pork, let rest a minute
Fluff the rice, pour a glass of wine
Slice pork

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