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Menu Plan for Summer II: Week 10, Sunday
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Daily Recipes:
Pork Tenderloin with Ginger Barbecue Sauce
Quinoa and Lentil Pilaf Salad
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
With leftover Quinoa Pilaf and Lentils, this is a very easy dinner. Cook the pork, make the Barbecue sauce (which will be used later in the week) finish the salad and your done.
Grilled Pork Tenderloin with Ginger Barbecue Sauce
Total time: 35 minutes
Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent. Put some of the barbecue sauce in a separate bowl to be used for basting and discard or cook any leftover basting sauce.
Ingredients:
- 1 pork tenderloin, about 12oz (360gr)
- 1 tbs paprika
- 1 tsp garlic powder
- 1/2 cup Ginger Barbecue Sauce
Instructions:
- Mix paprika and garlic powder. Rub over pork.
- Put pork on barbecue or in 400F (200C) oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
- Baste pork with barbecue sauce after 15 minutes. Baste 2 - 3 times. When you think pork is done slice into middle to check. It should be done to an internal temp of 145F (62C).
- Remove, slice about 1/2" (1.5cm) thick and serve, drizzling with any remaining barbecue sauce.
Ginger Barbecue Sauce Time: 10 minutes
Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long. Adding the full 2 tsp of mustard and ginger will make it a bit spicy/hot
Ingredients:
- 1 cup (8oz (240ml) tomato sauce
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 - 2 tsp dry mustard try 1 tsp, taste after heating, add more if you like
- 1 - 2 tsp ground ginger try 1 tsp, taste after heating, add more if you like
- 1 tbs soy sauce
Instructions:
- Heat all ingredients in a small saucepan, whisking to combine.
- Bring to a simmer just long enough to combine all ingredients.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Quinoa Pilaf and Lentil Salad
Total time: 5 minutes 30 minutes if cooking lentils and quinoa
I always try to cook rice, grains, beans etc. ahead in the summer so it's a quick dinner to mix them together and add a bit of vinaigrette for a healthy salad to go with something from the grill.
Ingredients:
- 1 - 1 1/2 cups leftover quinoa pilaf
- OR
- 1/2 cup quinoa cooked in
- 1 1/2 cup chicken stock (or the amount of liquid your package recommends)
- 3/4 cup cooked lentils
- OR
- 1/4 cup small green lentils (Lentille Verte du Puy) cooked in
- 1/2 cup beef or chicken stock and 1/2 cup water
- 1 tbs fresh, snipped chives or garlic chives
- Balsamic Vinaigrette:
- 1 tbs Balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Dijon-style mustard
- 2 tbs good olive oil
- 2 tsp sesame of walnut oil optional
Instructions:
- Snip herbs.
- Combine lentils and quinoa pilaf in a medium bowl.
- Put ingredients for vinaigrette in a small bowl and whisk to combine.
- Immediately pour over quinoa/lentils and stir to combine. Add chives, stir and serve.
Cooking Schedule:
35 minutes |
Make barbecue sauce |
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