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Menu Plan for Summer I: Week 13, Day 2

Barbecued Stuffed Pork Loin
Pesto Potato Gratin
Sautéed Chard with Browned Onions

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

       Typical fall cooking, using both the oven and the barbecue grill. Both pork and potatoes are for 2 meals.

Barbecued Stuffed Pork Loin

Total time: 60 minutes     with 10 earlier
   This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

Barbecued Stuffed Pork Loin Ingredients:

stuffed pork loin, sliced Instructions:

Pesto Potato Gratin

Total time: 60 minutes 
   Simple ingredients but complex tastes.  We tend to think of pesto as something for cold or barely warm dishes but it mellows and permeates the potatoes in this, slightly cheesy, gratin.  I used a cheese called Mimolette, but Colby or mild Cheddar would be good.  This makes enough for 2 meals.  

Pesto Potato Gratin Ingredients:

 Instructions:

Sautéed Chard with Browned Onions

Total time: 15 minutes
   A simple dish of sweet onions and slightly bitter chard. 

Sautéed Chard with Browned Onions Ingredients:

 Instructions:

Cooking Schedule: 70 minutes plus 5 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 3X), dish to marinate,
baking dish, small saucepan, large nonstick skillet,
barbecue grill, basting brush, kitchen string,
Earlier in the day:
Make marinade
Cut a slit in the pork loin, lay flat in dish
Add marinade, turn pork to coat, cover, refrigerate
Dinner time:
Turn on/light barbecue grill
Turn oven on (400F, 200C)
Remove pork from fridge, let warm up a bit
Slice potatoes
Slice cheese
Assemble gratin, cover, bake
Clean, trim mushrooms; finely chop
Finely chop Prosciutto
Mix stuffing for pork

Stuff pork, tie
Cook pork
Pour marinade into saucepan, boil 5 minutes
Remove 1/3 cup for basting sauce
Baste pork
    15 minute break
Baste pork
    15 minute break
Baste pork
Uncover potatoes
Wash, trim chard; cut
Slice onion, sauté
Baste pork
     Pause while stuff cooks
Add chard stems to onions
Add chard leaves to onions, cover, cook
Check temperature on pork, remove, let rest
Remove potatoes
Slice pork
Serve