Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Summer I: Week 11, Thursday
Links:
Daily Recipes:
Grilled Pork Tenderloin with Mustard Seeds
Potato and Carrot Packets
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This is an easy dinner, everything cooking on the barbecue grill for about 30 minutes and only requiring a bit of attention. Round it out with some sliced, juicy tomatoes.
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!
Ingredients:
- 14oz 420gr) pork tenderloin
- 1 tbs paprika
- 1 tbs mustard seed
- 1 tbs garlic powder
- 1 tbs olive oil
- Basting Sauce:
- 3 tbs Dijon mustard
- 2 tbs red wine vinegar
- 1 tbs olive oil
Instructions:
- Mix paprika, mustard seeds and garlic powder.
- Rub olive oil all over pork then add dry rub and press into pork.
- Cook on barbecue grill or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
- Mix mustard, vinegar, oil, and use to baste pork after 15 minutes.
- Baste 2 - 3 times.
- When you think pork is done, (it should feel fairly firm but not totally stiff when you pick it up) slice into the middle to check. It will be moist when not overcooked. When done to your taste, slice and serve.
Potato and Carrot Packets
Total time: 35 minutes
This is the 'catch - all' for vegetables. Anything works. Use whatever bits are left in the fridge. This is one of my favorite low-cal, I ate too much over the week-end or whenever, meals. Add a few pieces of celery, some cherry tomatoes or half of a large tomato, mushrooms, whatever. This is the base recipe...
Ingredients:
- 2 medium potatoes
- 2 - 3 carrots
- 1 onion
- 1/3 chicken stock
- 2 tsp dried herbs or 2 tbs fresh Whatever fresh herbs you have lurking or dried herbs that tickle your fancy
Instructions:
- Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.
- Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever.
- Divide evenly between the 2 plates keeping in the center of foil. Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere.
- Divide chicken stock between the 2 plates.
- Sprinkle with herbs.
- Bring long ends of foil to middle and fold down. Fold in ends so you have 2 nice packets with the veg and broth.
- Put on barbecue - indirect heat (not over the coals), cover and cook for 30 minutes.
- Or put in 400F oven for 40 minutes.
- Check to make certain everything is done. Remove vegetables from packets and serve.
Note: This is 'cooking by sound': When the packets start sizzling, they are cooking. When they stop, they are done.... But if they don't stop, check them after 25 minutes.
Just open one part way and poke a knife into the potatoes. They will continue to cook, after removed from heat, if left wrapped.
Cooking Schedule: 35 minutes |
Add stock, herbs |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
