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Menu Plan for Winter II: Week 8, Day 5

Pork Tenderloin with Brussels Sprouts
Brown Rice

Cooking time: 25 minutes for menu           Cooking schedule: see below for instructions

          This is simply the result of being lazy... And avoiding an extra pan.  I was quite happy with the results and have added it to the cookbook.  Pork tenderloin cooks very fast when sliced and stays much more tender than chops.

Pork Tenderloin with Brussels Sprouts

Total time: 30 minutes
   Sliced pork tenderloin and Brussels sprouts cooked together in a brown sugar and hot mustard sauce.  Serve over brown rice for a healthy, one-dish dinner.

 Ingredients:

• 14oz (420gr) pork tenderloin
• 1 onion
• 2 tsp olive oil
• 14 - 16 Brussels sprouts
• 1 tbs brown sugar
• 1 tbs Dijon-style mustard
• 1 cup (8oz, 240ml) beef stock
• 1 tbs maizena dissolved in 2 tbs water

 Instructions:

• Roughly chop onion. 
• Heat oil in a large skillet.  Add onion and sauté until tender, about 5 minutes.
• Slice tenderloin into 1" (2.5cm) thick rounds.
• Move onions to the side of the skillet and add pork.  Brown about 2 minutes per side.
• Add sugar, mustard, and stock; stir to combine, cover and simmer for 10 minutes
• Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut in half. 
• Lay the Brussels sprouts around the pork, cut side down. 
• Simmer until sprouts are fork tender, about 10 minutes longer. Dissolve cornstarch in water. 
• Move pork to the side, stir in cornstarch mixture, stirring until thickened. Serve.

Brown Rice

Total time: 20 minutes   or whatever your package says  
     I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 20 minutes. 

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock   or whatever your rice calls for.

 Instructions:

• Cook rice according to package instructions.
• Fluff and serve.

 

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan with lid Chop onion, sauté Cook rice Slice pork, brown Trim sprouts Turn pork Finish trimming sprouts

Add sugar, mustard, stock to skillet, stir, cover Cut sprouts in half Add sprouts to skillet, cover, simmer       Pause while stuff cooks - 10 minutes Dissolve cornstarch in water Everything done? Thicken sauce Put rice on small platter Arrange pork, sprouts Serve

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By Katie Zeller

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