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Menu Plan for Summer II: Week 10, Day 3

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 this is an easy dinner.  Cook the lentils, 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 Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, small bowl (used 2X), 2 small saucepans, 1 lid, medium bowl, barbecue grill Turn on/light barbecue grill Make rub for pork, rub on Start to cook pork Cook lentils Make barbecue sauce

Baste pork       Pause while the lentils, pork cook Baste pork again.... and again       Pause again Make vinaigrette Mind the lentils, when done, drain When pork is done, remove and let rest a minute Stir together quinoa pilaf, lentils Add Vinaigrette to salad, stir Slice and serve pork, more sauce on the side

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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