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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List


pork pimiento
Pork Tenderloin Stuffed with Pimiento

potato gratin
Potato Gratin with Sage

broccoli
Broccoli with Butter and Herbs

 

Menu Plan for the week of Nov. 1, 2013: Day 2 Recipes

Pork Tenderloin Stuffed with Pimiento
Potato Gratin with Sage
Broccoli with Butter and Herbs

Cooking time:  70 minutes for menu       Cooking schedule: see below for instructions

      The potato gratin will be for two meals... Use more or less sage, or substitute another herb - like parsley.

Pork Tenderloin Stuffed with Pimiento             Preparation and cooking time: 45 minutes
     Pork tenderloin lend itself very well to stuffing. Here we stuff it with pimento or roasted red pepper and a bit of Prosciutto.

14oz (420gr) pork tenderloin
2oz (60gr) pimento or roasted red pepper  I used 1 whole pimiento, cut into strips to fit
1 - 2 slices Prosciutto
1 medium shallot
1/2 tsp cumin
1/2 tsp thyme
1 tbs dry bread crumbs
1 tbs shredded cheese I used Gruyère
1 tbs olive oil
salt and pepper, optional

The stuffing:  Slice shallot.  Heat olive oil in small skillet over medium heat. Add cumin and sauté for 1 minute.  Add shallots and sauté until tender and starting to brown.  Reduce heat and continue cooking until well browned, 10 - 12 minutes total.
Cut or tear Prosciutto into strips. Slice pimento or pepper into strips (if needed).  
The pork: Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book.  Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate.  You just want it to be flat and easy to work with.  Lay Prosciutto on one side of pork about 1/8 inch from the edge. Top with the pimento, sautéed shallots, crumbs, thyme and cheese.  Fold other side over and tie with kitchen string.  Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible. 
To Roast:   Sprinkle with salt and pepper if using, place in a small roasting pan and roast in 400F (200C) oven for 25 - 30 minutes, depending on size, until done.  When done, slice and serve.
Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 145F (62C). Slice and peak.

Potato Gratin with Sage                                 Preparation and cooking time:   70 minutes
    I make this in the fall when I still have fresh sage in the garden.  If you don't, dried will work.  This will be for 2 meals.          

4 medium potatoes, 20oz, (600gr)
1/2 cup (4oz, 120ml) chicken stock
1 cup (4oz, 120gr) Cheddar or Gruyère, either shredded or thinly sliced
15 - 20 fresh sage leaves or 4 tsp dried (rubbed) sage
1/2 cup (2oz, 60gr) fresh Parmesan

Slice potatoes as thinly as possible with a sharp knife.  Put 1/3 of the sliced potatoes in the bottom of small baking dish - just big enough to hold everything. Put 1/2 of the sage and 1/3 of the cheese on potatoes.  Repeat layers once.  Top with a layer of potatoes and final layer of cheese.  Pour stock over all, cover and bake (400F, 200C) for 40 minutes.  Remove and sprinkle with Parmesan.  Bake, uncovered, for 20 minutes. 

Broccoli with Butter and Herbs                Preparation and cooking time:   20 minutes
    Butter and fresh chives are a simple finish for broccoli.  Any fresh herbs will work, but my choices would be chives or thyme. Use dried herbs when fresh are not available.

1/2 head of broccoli   enough for two 
1 tbs butter
1 tbs chives substitute 1 tbs dried

Cut broccoli into bite size florets and stems.  Put in a steamer basket in a saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 - 12 minutes or until done.  Remove from pan and set aside, discarding water.  In same pan heat butter.  Add chives and sauté lightly.  Add broccoli and stir.  Serve.

Cooking Schedule: 70 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking dish for gratin, roasting pan, medium saucepan
with steamer basket and lid

Turn oven on, 400F (200C), arrange 2 shelves
Slice potatoes
Shred or slice cheese
Assemble Potato Gratin, bake
   Pause while potatoes get a start
Peel shallot, slice, sauté with cumin
Cut broccoli, put in steamer basket, set aside
Butterfly pork, pound a bit thinner
Reduce heat under shallots

Cut, tear Prosciutto, lay on 1 side of pork
Drain, slice pimientos, lay on Prosciutto
Lay shallots on pimiento
Add crumbs, thyme, cheese
Tie pork, salt, pepper
Roast pork
Uncover potatoes, sprinkle with Parmesan, bake
    10 minutes pause
Steam broccoli
    10 minute pause
Remove pork, potatoes
Finish broccoli
Slice pork, cut potatoes
Serve