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Menu Plan for Winter II: Week 12, Day 5

Spanish Pork with Peppers and Olives  
Barley

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

          In traditional Spanish cooking the emphasis is on the combination of vegetables, some of which may seem strange but it's simply using what is available. 

Spanish Pork with Peppers and Olives 

Total time: 30 minutes
     Spain, like most countries with a warm climate, grows and eats lots of peppers.  In Andorra I used long, green chilis.  Now I make do with bell peppers.  Use hotter peppers if you prefer.  And the olives?  They're everywhere!

 Ingredients:

• 1 pork tenderloin, 12oz (360gr)
• 1/2 green bell pepper
• 1 onion
• 2 cloves garlic
• 2 medium - large carrots
• 1/2 cup olives, pimento stuffed
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1/4 (2oz, 60ml) cup white wine
• 1/4 (2oz, 60ml) cup chicken stock
• 2 tbs white Balsamic vinegar
• 1 tbs olive oil
• 2 tsp cornstarch dissolved in 1 tbs water

 Instructions:

• Slice onion about 1/8" thick (.3cm).
• Cut pepper in half the short way and then into slices, 1/4" thick  (.6cm). 
• Cut carrot into matchsticks. 
• Mince garlic.
• Heat oil in medium nonstick skillet.  Add onion, pepper, carrot and sauté 8 - 10 minutes.  
• Add garlic and sauté another 2 minutes. 
• Remove vegetables and set aside.
• Slice pork into rounds about 1/2" (1cm) thick.   Add to skillet and sauté 3 - 4 minutes per side, or until done.
• Cut olives in half. 
• Return vegetables to pan, add olives, herbs, wine, stock and vinegar.  Stir to combine. 
• Cover, reduce heat to low and simmer 5 minutes to blend flavors.
• Uncover, remove pork to small platter. 
• Increase heat under skillet.  Add cornstarch mixture and stir to thicken. 
• Arrange vegetables next to pork and serve.

Barley

Total time: 20 minutes
   Simple, plain, barley.  Sometimes, we just want plain....  Barley is a hearty, nutritious grain; easy to cook and flavorful.  Mine is quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)

 Instructions:

• Cook barley in stock until done, stirring occasionally.
• If all stock is not absorbed, drain. 
• Serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, medium saucepan with lid Slice onions, sauté Start to cook barley Cut carrots, add to onions Slice pepper, add to onions Mince garlic, add to vegetables Slice pork Remove vegetables, sauté pork

Cut olives Dissolve cornstarch in water Turn pork Check barley Return vegetable to pan, add olives, etc. Cover, simmer Fluff barley Remove pork Thicken vegetables slightly Arrange vegetables around pork Serve all

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By Katie Zeller

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