Menu Plan for the week of July 26, 2013: Sunday's Recipes
Rubbed Pork Tenderloin
Oriental Pasta Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The Pasta Salad will be for two meals.
Rubbed Pork Tenderloin
Total time: 30 minutes
A spicy rub followed by a slightly spicy basting sauce adds a lot of flavor to a simple pork tenderloin.
Ingredients:
- 12oz (360gr) pork tenderloin
- Rub:
- 1/2 chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp powdered ginger
- Sauce:
- 2 tbs ketchup
- 2 tbs red wine vinegar
- 2 tbs Worcestershire sauce
- 2 tbs olive oil
Instructions:
- Mix all ingredients for rub and rub on pork.
- Mix all ingredients for sauce.
- Put pork on barbecue grill or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
- Baste pork with sauce starting after it's been cooking 15 minutes. Baste 2 - 3 times.
- When you think pork is done slice into middle to check. Slightly pink is perfect.
- Remove, slice and serve.
Oriental Pasta Salad
Total time: 25 minutes
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it's a hit with everyone that tries it! What more can we want? This makes enough for 2 meals. We cook the beans with the pasta.....
Ingredients:
- 1 1/2 cups (5oz, 150gr) bite-size pasta, penne
- 1 3/4 cup (15oz, 450gr) red kidney beans
- 10oz (300gr) green beans
- 1 cup (4oz, 120gr) cherry tomatoes
- 2 ribs celery, sliced
- 3 tbs snipped fresh basil
- 2 tbs snipped chives
- Vinaigrette:
- 3 tbs soy sauce
- 3 tbs tarragon white wine vinegar
- 2 tbs salad olive oil
- 1 tbs walnut or sesame oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
Instructions:
- Cook pasta according to package directions.
- Top and tail green beans and cut into 1" (2.5cm) lengths.
- Add to the boiling pasta for the last 4 minutes of cooking time.
- Drain and rinse kidney beans and put into a large bowl.
- Cut cherry tomatoes in half and add to red beans.
- Slice celery and add to beans.
- Snip chives, basil and add to beans.
- Add vinaigrette to beans and toss gently to combine.
- When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix.
- Toss gently to combine.
- Vinaigrette:
- Mix soy sauce, vinegar, oregano and garlic in small bowl.
- Add oils and whisk - mixture will not emulsify (thicken) but should be well blended.
Note: This salad keeps well 3 - 4 days.
Cooking Schedule:
30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl, (used 2 X) large bowl, whisk, pot and
colander for pasta, barbecue grill.
Light/turn on barbecue grill
Put water on high heat for pasta
Make rub, rub on pork
Cook pork
Trim and cut beans
Make basting sauce
Make vinaigrette |
Cut tomatoes
Snip herbs
Drain, rinse red beans
Cook pasta
Baste pork
Put red beans, tomatoes, herbs, vinaigrette in bowl
Add green beans to pasta
Baste pork
Drain pasta/beans, rinse lightly, drain well, add to bowl
Baste pork
When pork is done, remove and slice
Stir pasta salad well, refrigerate half, Serve
|