Menu Plan for Winter I: Week 12, Tuesday


Weekly Menu

Shopping List

Daily Recipes:


Peppered Pork Tenderloin in Red Wine Sauce
Sautéed Sliced Potatoes
Balsamic Soy Brussels Sprouts

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

     The pork is an economical variation of Steak au Poivre.

Peppered Pork Tenderloin in Red Wine Sauce

Total time: 30 minutes
    Remember that, while adding a lot of flavor, pepper can be quite hot.  Be a bit careful, particularly if you are grinding fresh peppercorns, as these will be hotter than the old stuff in the can in your pantry....

Peppered Pork Tenderloin in Red Wine Sauce  Ingredients:


Sautéed Sliced Potatoes

Total time: 30 minutes 
     Thinly sliced raw potatoes, sautéed, undisturbed, in a large skillet.  Let them get nicely browned, turn once or twice and finish with a sprinkle of salt.  They are creamy on the inside; crisp on the outside and incredibly easy.

Sautéed Sliced Potatoes Ingredients:


Balsamic Soy Brussels Sprouts

Total time: 20 minutes  
   Cut in half and fried in olive oil, then finished with soy sauce and vinegar.... Not your usual Brussels Sprout.

Balsamic Soy Brussels Sprouts Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, 2 medium skillets
Thinly slice potatoes, sauté
Slice pork, add pepper
Sauté pork
Mince garlic
Trim, slice Brussels sprouts
Turn pork
Sauté Brussels sprouts

Add garlic, herbs, mustard, paste, stock, wine to pork
Cover, simmer
Turn potatoes
      Pause while stuff cooks
Turn sprouts
Uncover pork, increase heat
Remove pork, reduce sauce
Finish potatoes
Combine soy sauce, vinegar, add to sprouts
Turn sprouts to coat
Spoon sauce over pork, serve

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