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Menu Plan for Summer II: Week 2, Day 2

Stuffed, Barbecued Pork Loin
Grilled Potatoes with Mustard and Vinegar
Sautéed Courgette (Zucchini) and Spinach

Cooking time:  60 minutes plus 10 earlier for menu      Cooking schedule: see below for instructions

        The Barbecued Pork makes enough for leftovers.  If you have any of the summer squash left, refrigerate and use it with the salad - just shred and toss with the lettuce.

Barbecued Stuffed Pork Loin

Total time: 60 minutes     with 10 earlier
   This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

Barbecued Stuffed Pork Loin Ingredients:

stuffed pork loin, sliced Instructions:

Roasted Potatoes with Vinegar and Mustard

Total time: 35 minutes
    We grill potatoes a lot in summer; with a lot of variations.... This one is almost like a hot potato salad.

Roasted Potatoes with Vinegar and Mustard Ingredients:

 Instructions:

Sautéed Spinach, Yellow Squash (Courgette) and Onions

Total time: 20 minutes
      I used a yellow squash and, coupled with the bright green spinach, it made a very pretty side dish. 

Sautéed Spinach, Zucchini (Courgette) and Onions  Ingredients:  

 Instructions

Cooking Schedule: 60 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large dish for marinating, foil, small bowl
medium bowl, medium skillet, small saucepan
grill pan, barbecue grill
2 - 8 hours earlier:
Make barbecue sauce
Cut pork loin, spread flat
Pour sauce over, turn, cover, refrigerate
Dinner time:
Turn on/light barbecue grill
Remove pork, let drain
Cook marinade
Chop mushrooms, Prosciutto
Make stuffing
Stuff, tie pork
Start to cook pork
Remove 1/3 cup sauce for basting, reserve rest

   Pause while pork gets a start
Mix mustard, vinegar, oil, herbes, garlic for potatoes
Cut potatoes, add to mustard mix
Put potatoes in grill pan, cook
Baste pork
Shred squash
Trim, cut spinach
Chop onion, sauté
Snip all herbs
Add courgette (squash) to onion, sauté
Baste pork
Stir potatoes
    Pause while stuff cooks
Mind the courgette
Remove potatoes
Check pork, remove if done, let rest
Add spinach, stock to courgette, finish
Slice pork
Serve all