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Menu Plan for Spring II: Week 3, Tuesday

Pork Tenderloin with Mustard and White Wine
Pasta with Green Garlic
Broccoli Gratin

Cooking time:   35 minutes for menu           Cooking schedule: see below for instructions

       Pork tenderloin is great for mid-week meals: it cooks quickly when sliced, yet stays tender and moist. The broccoli is steamed first, then baked just long enough to brown the top.

Pork Tenderloin with Mustard and White Wine Sauce

Total time: 35 minutes
     Pork and mustard go well together. It makes a lovely, quick, mid-week dinner, yet 'gourmet' enough for unexpected guests! If the tenderloin has a lot of ‘silver’, trim it with a sharp knife before slicing.

Pork Tenderloin with Mustard Ingredients:

  • 1 pork tenderloin, 14oz (420gr)
  • 1 small or 1/2 medium onion
  • 1 clove garlic
  • 1 tbs olive oil
  • 1 tsp thyme
  • 2 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120ml) white wine
  • 2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock

 Instructions:

  • Thinly slice the onion and finely chop the garlic.  
  • Sauté onion and garlic in oil in non-stick skillet over medium-high heat. 
  • Slice the tenderloin into 1 inch (2.5 cm) thick slices. 
  • Brush 1 tbs mustard on one side of pork. 
  • When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes.
  • Brush remaining mustard on top and turn. 
  • Sauté for 5 minutes. 
  • Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes. 
  • Dissolve cornstarch in chicken stock.
  • Uncover, increase heat, add cornstarch and stir until sauce is thickened.  
  • Remove pork to small platter, spoon sauce over and serve. 

Pasta with Green Garlic

Total time: 25 minutes
    Simple pasta, tossed with a fruity olive oil and Green Garlic.... And a few chives.  Spring!

Pasta with Green Garlic Ingredients:

  • 1 cup (2.8oz, 80gr) dried pasta - farfalle
  • 2 tbs good olive oil
  • 4 green garlic or 1/2 leek and 1 clove garlic
  • 1 tbs fresh, snipped chives  substitute 1 tbs dried

 Instructions:

  • Cook pasta according to package instructions.  Drain. 
  • Trim green garlic, slicing off the root and removing 1 layer.  Thinly slice as much as you can, including the green tops.  Or trim and slice leek, mince green garlic.  
  • Snip the chives. 
  • When pasta is done, heat the oil in the emptied pasta pot.
  • Add green garlic / leek, garlic and chives.  Sauté 1 - 2 minutes. 
  • Add the pasta and stir well to combine.  Serve.

Broccoli Gratin

Total time: 35 minutes
    A simple preparation but the combination of mustard and cheese adds a creamy-sharp flavor to the broccoli. This can be made ahead and quickly reheated in the oven.

Broccoli Gratin Ingredients:

  • 1/2 medium head broccoli
  • 1/4 cup (1oz, 30gr) shredded cheese
  • 1/4 cup dry bread crumbs
  • 1 tbs olive oil
  • 2 tsp Dijon-style mustard

 Instructions:

  • Cut broccoli into bite size florets and stems.
  • Put in a steamer basket in a saucepan with an inch of water in the bottom.
  • Put on medium heat and steam for 10 minutes or until done. 
  • Remove from pan and set aside. 
  • Mix cheese with bread crumbs.
  • In medium bowl mix oil and mustard.
  • Add broccoli and toss well to coat. 
  • Put broccoli in a small baking dish. 
  • Sprinkle with cheese mixture and bake, uncovered, at 400F (200C) until hot and golden, about 10 minutes.  Serve.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium saucepan, steamer
basket, lid, baking dish, pot and colander for pasta
medium bowl, small bowl
Put water on high heat for pasta
Cut broccoli, steam
Slice onion
Mince garlic
Sauté onion, garlic
Slice pork
Brush one side of pork with mustard
Move onions/garlic to sides of skillet
Add pork, mustard side down, brown
Brush other side of pork with mustard
Turn oven on 400F (200C)
Mix crumbs, cheese

Mix oil, mustard
Turn pork
Start to cook pasta
Add wine, thyme, stock to pork, cover, simmer
Remove broccoli, add to oil/mustard, mix
Put broccoli in baking dish, top with crumbs mix
Bake broccoli
Slice green garlic (onion, garlic)
Snip chives
Dissolve cornstarch in stock
      Pause until everything is done
Drain pasta, toss with oil, put in bowl
Sauté green garlic, chives
Add pasta, finish
Thicken sauce for pork
Arrange pork on pasta, add sauce
Remove broccoli
Serve