Menu Plan for Summer I: Week 8, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Smoked, Stuffed Pork Tenderloin
Pesto Potato Salad
Green Bean with Bacon and Shallots

Cooking time: 40 minutes for menu      Cooking schedule: see below for instructions

       We're using purchased pesto for an easy potato salad.... Summer cooking is easy!  But, if you have lots of basil, the recipe for home-made pesto is included - and it freezes well (use an ice cube tray).

Smoked, Stuffed Pork Tenderloin

Total time: 40 minutes 
    The pork is lightly smoked, using a regular grill (either charcoal or gas) rather than a proper smoker.  The pink color is a result of the smoking. 

Smoked, Stuffed Pork Tenderloin Ingredients:


Note: You could also roast in the oven for 25 minutes, 400F (200C).

Pesto Potato Salad

Total time: 25 minutes  
   Pesto is not just for pasta!  A spoonful in this or that adds a depth of summery basil flavor.  Or use a lot, for this creamy potato salad.  As usual, we try to keep the calories and fat down by using yogurt rather than mayonnaise.

Pesto Potato Salad Ingredients:


Homemade Pesto                     Time: 10 minutes



Green Beans with Bacon and Shallots 

Total time: 30 minutes 
Using bacon and onion or shallots to flavor green beans goes back to my childhood.  My mother would 'cook up a mess of beans', with lots of bacon and onion to flavor them, then finish the whole lot off with heavy cream.  It was wonderful.... I try for the flavor without quite so much artery clogging fat!

Green Beans with Bacon and Shallots Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, small skillet, lid,
small saucepan with lid, barbecue grill and tools, foil
Soak wood chips
Turn on / light barbecue grill
Chop capers, olives
Slice pork
Spread mustard, paprika, capers, olives on pork, tie
Put pork, (basting once), wood chips on barbecue
Sauté bacon
Slice potatoes, cook

Top, tail beans, cut
Turn bacon
Chop shallots
Remove bacon, sauté shallots
Mix pesto, yogurt
Drain fat / shallots, add beans, water, cover, cook
Drain potatoes, put in bowl
Baste pork
Finish potato salad
    Pause while pork finishes
Check the beans, adjust heat or finish
Remove pork, let rest
Remove string from pork, slice and serve

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