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Menu Plan for Summer I: Week 8, Day 2

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. 

 Ingredients:

• 14oz (420gr) pork tenderloin
• 1 tbs chopped capers
• 1 tbs chopped dry-cured Greek olives
• 1 tbs whole grain mustard
• 1/2 tsp paprika
• Basting Sauce:
• 2 tbs molasses
• 1 tbs soy
• 1 tbs Balsamic vinegar 
• wood chips    we used apple   See Barbecue Grills for more info
• Weber-type kettle barbecue with charcoal  or Gas Grill

 Instructions:

• Put wood chips in water to soak.
• Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
• Gas grill:   Only light one side of the grill.  Wrap the soaked wood chips loosely in foil.  Poke a few holes in the foil and place on the grill. Cook pork over indirect heat with the grill cover closed and vented or propped open an inch or so. 
• The pork: Carefully slice the pork tenderloin in half the long way, almost all the way through.  Leave about 1/3" (1cm). 
• Open it flat, like a book. 
• Spread the mustard on 1 side. 
• Sprinkle the paprika, olives and capers on the mustard. 
• Close the pork and tie securely with kitchen string.
• Mix the basting sauce
• Smoke for 30 minutes. 
• Baste once when you put it on the grill, once when you open the grill after 15 minutes to add wood chips and once when you take it off.
• Remove pork and let rest 5 minutes. 
• Remove string, slice and serve.

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.

 Ingredients:

• 4 medium potatoes, about 20oz (300gr)
• 1/3 cup (3oz, 90gr) pesto
• 1/3 cup (3oz, 90gr) Greek or plain yogurt

 Instructions:

• Slice potatoes for salad.
• Cook in boiling, salted water, partially covered, until done, 10 - 12 minutes. 
• When done, drain and put into serving dish.
• Mix pesto and yogurt.  Add to potatoes and stir gently to coat.  Serve.

Homemade Pesto                     Time: 10 minutes

 Ingredients:

• 2 cups basil, leaves only, lightly packed - meaning somewhere between crushing it into the measuring cup and dropping it in lightly
• 1/3 cup freshly grated Parmesan, to measure cut in small cubes
• 1/4 cup pine nuts or walnuts if you have some
• 3/4 - 1 cup good olive oil - enough to get the consistency you want for the sauce
• 2 cloves garlic

 Instructions:

• Put everything but the oil in a blender.
• Add 1/2 cup oil and blend.  Add more oil as needed.  It really depends on how tightly you packed the basil.  I used 1 cup of oil.  It will keep about a week in the refrigerator, up to 9 months in the freezer.

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!

 Ingredients:

• 2 strips bacon (2oz, 60gr)
• 2 medium shallots
• 6oz (180gr) green beans

 Instructions:

• Top and tail beans... cut off the ends. 
• Cut into 1 1/2 inch lengths (4cm). 
• Chop shallots.  
• Sauté bacon in a small frying pan. 
• When bacon is crisp remove and crumble. 
• Drain all but 1 tbs fat from pan. 
• Add shallots and sauté until transparent. 
• Add beans, 1/4 cup of water, turn heat to low, cover and simmer until done - about 15 minutes.  If beans dry out add a little more water. 
• When done transfer to serving bowl (there should be little or no liquid left - if there is just pour it off). 
• Add crumbled bacon and serve.

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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By Katie Zeller

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