Menu Plan for Spring II: Week 10, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Warm Lentil Salad with Mustard Cream
Brined and Grilled Pork Tenderloin
Roasted New Potatoes
Asparagus with Lemon Sauce

Cooking time:  40 minutes  plus 10 earlier    Cooking schedule: see below for instructions

        Brining does wonderful things for meats like turkey and pork. This is a small cut so long times are not needed. We're still able to find those wonderful, creamy new potatoes... And asparagus. You'll be amazed at the Lemon Sauce.

Warm Lentil Salad/Creamy Mustard Dressing on Spinach

Total time: 30 minutes
     Lentils make wonderful, flavorful, nutritious salads.   I use the tiny green French ones - du Puy.  You could use the larger brown lentils, but not the red ones which would turn into a purée.

Warm Lentil Salad/Creamy Mustard Dressing Ingredients:


Brined, Grilled Pork Tenderloin

Total time: 40 minutes  10 minutes earlier 
    Brining keeps meat moist and tender during cooking and is particularly well-suited to pork.  The tenderloin cooks quickly on the barbecue, and the rub adds even more flavors to it. Remember, slightly pink is now okay for pork, and over-cooking can ruin the best efforts....

Brined, Grilled Pork Tenderloin Ingredients:


Roasted New Potatoes with Chives

Total time: 35 minutes
   New potatoes are early, tiny, immature potatoes of any color, usually 1" (2.5cm) or less in diameter. They have a high moisture content, are very creamy and usually cooked whole.  If you can't get new potatoes, use regular potatoes, cut into 4ths or 6ths.

Roasted New Potatoes with Chives Ingredients:


Asparagus with Lemon Sauce

Total time: 15 minutes
     The Lemon Sauce is surprisingly similar in taste and consistency to Hollandaise.... Needless to say, much lower in fat and calories.  But the taste....  Lay white asparagus on the counter while peeling to prevent them from breaking. 

Asparagus with Lemon Sauce Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl (used 3X), baking dish,
small saucepan, small bowl (used 2X), whisk,
dish for brining, medium skillet, lid, barbecue grill

Earlier in the day:  Mix ingredients for brine
Add pork to brine, refrigerate
Dinner time: Light/turn on barbecue grill
Turn oven on, 400F (200C)
Start to cook lentils
Prepare new potatoes, but in dish, roast
Make rub for pork, rub on
Trim asparagus
Slice celery
Chop red pepper
Snip all herbs
Prepare spinach
Start to cook pork

Stir potatoes
Make mustard dressing for lentils
Make lemon sauce for asparagus
Drain the lentils
Turn the pork
Start to cook asparagus
Add celery, pepper, herbs to lentils
Arrange spinach on plates
Add vinaigrette to lentils
Turn asparagus off as soon as it boils, leave covered
Add feta to lentils
Arrange lentil salad on spinach, serve
Remove pork, let rest
Remove potatoes, finish
Heat asparagus if desired
Finish asparagus
Slice pork

Share this: