Good morning, Friends!
This week’s newsletter is inspired by another newsletter I subscribe to - Alison Roman’s A Newsletter.
Last week, she wrote about how she “cooks the same thing all summer” which in reality is that she cooks variations of the same meal all season long - a seared or grilled meat with an herby sauce plus a veggie or salad (or both).
“It’s mostly just variations on a theme—not because I don’t feel creative, but because when meat or vegetables are at their best, that’s when you need to do the least. What a welcomed excuse to “do less!”
She included a recipe for pork chops with a caper sauce and polenta with corn (which both look wonderful!), but it got me thinking about how I do the same thing - find something that works, and just change up the flavors!
For me, it’s a pork tenderloin. You may have noticed that a tenderloin gets included in our weekly dinner menus at least every couple of weeks, if not more. It’s one of those things that takes on different flavors so well, and I know I can roast it off in the oven in less than 30 minutes for a fairly quick dinner. (Or throw it on the grill for easy clean-up!)
I can keep it seasonal with a simply seasoned tenderloin and salads and vegetables from the market. Or I can take it in different directions such as slathered in BBQ sauce and served with “picnic sides”, or a Lemon-Garlic Marinade with roasted or baked potatoes (recipe below!), or in an Asian marinade turned glaze with veggies roasted alongside and a scoop of jasmine rice (also below!).
As for making leftovers into another meal, I love a pork tenderloin sandwich. One of the best sandwiches I’ve ever had was a little tenderloin slider with caramelized onions, arugula, and an herbed mayo. Now I want one…
Maybe you already have a dinner “formula” you turn to over and over. Maybe you don’t, but you should! If you do, I’d love to hear what “variations on a theme” you find showing up on your dinner table time and time again.
MONDAY - Breakfast for dinner
Always a fun way to go when you’re running low on ideas and motivation! I’m thinking blueberry scones, hashbrowns, and cheesy omelets.
TUESDAY - Big Salads
So, I don’t think the Kiddo has ever done a big salad as a meal, but there’s a first time for everything! We have some cooked chicken from a couple of weeks ago in the freezer and nothing sounds better than a salad for dinner right now, as it is currently 95 degrees outside. Crunchy green salad with chicken and all the toppings - enough cheese and ranch dressing and I’m sure he’ll love it!
WEDNESDAY - Salmon and Rice Bowls
I love to do a jasmine rice bowl with an asian glazed salmon and colorful piles of veggies all around - diced red peppers, shredded carrots, and edamame to name a few.
THURSDAY - BBQ baked chops and mac ‘n cheese
BBQ pork chops are an easy dinner I keep in my back pocket. Slathered in either homemade or store-bought sauce and baked in the oven while I make a quick ooey, gooey stovetop mac ‘n cheese.
FRIDAY - Friday Night Pick-up
SATURDAY - Dinner at YaYa’s (the in-laws!)
I happen to know she made a big batch of Creamy Beef and Shells when cooking for a friend and stuck one back in her freezer. Sounds like the perfect idea for an easy dinner.
SUNDAY - Dinner at Dad’s!
We’ve been really into grilled dinners over at Dad’s lately, the clean-up is just so darn easy! Maybe we’ll go Greek-ish this week with marinated chicken thighs and farmers’ market veggies with pita bread and tatziki on the side.
LUNCHES for this week -
I made the mistake of going to Costco hungry and ended up coming home with a huge thing of hummus. I was smart enough to also get lettuce and cucumbers, so I’ll go with hummus bowls, or salad with a thinned out hummus dressing, or veggie and hummus wraps.
EXTRAS for this week
I got my Bourbon Banana Pudding recipe the way I want it, but I failed to take any pictures, so, oh darn - I have to make more. (Also, I can’t decide if it’s funny or sad that now whenever we sit down to dinner the Kiddo asks if I have taken the pictures yet!)
Lemon-Garlic Marinated Pork Tenderloin
Makes about 5-6 servings.
· About 2 pounds Pork Tenderloin
· 1 Lemon, zest and juice
· 2-3 cloves Garlic, minced
· ½ teaspoon White Sugar
· ½ teaspoon kosher Salt (Morton or other store brand)
· ¼ teaspoon ground Black Pepper
· ½ teaspoon dried Thyme Leaves, or 1 teaspoon fresh Thyme, chopped
· 2 tablespoons Water
· ¼ cup Extra Virgin Olive Oil
In a medium bowl or measuring cup, combine lemon zest and juice, garlic, sugar, salt, pepper, thyme, and water. Stir to combine. Whisk in olive oil.
Place pork tenderloin in a zip top bag and pour in the marinade. Massage the bag to separate the tenderloin halves and evenly distribute marinade. Place the bag, flat, in the refrigerator and marinate for 2 hours (up to 8 hours), turning bag over halfway through.
When ready to cook, preheat oven to 425 and arrange a rack in the upper third.
Remove tenderloin from bag (discard bag and remaining marinade) and place on a rimmed baking sheet. Sprinkle with a pinch more salt and pepper.
Cook for 17-22 minutes, until a thermometer reads 145 in the thickest part of the tenderloin. Remove from oven, loosely cover the top with foil, and let the tenderloin rest for 5 minutes before slicing and serving.
Asian Marinated/Glazed Pork Tenderloin
Makes about 5-6 servings.
· About 2 pounds Pork Tenderloin
· 1/3 cup Honey
· ¼ cup Soy Sauce
· 1/3 cup Rice Vinegar
· 1 tablespoon Sesame Oil
· 4 cloves Garlic, minced
· 1 tablespoon Brown Sugar
· 1 tablespoon fresh grated Ginger
· 4-6 cups mixed cut Vegetables (broccoli florets, carrot sticks, onion and pepper strips, mushrooms, etc.)
· Olive oil
· Salt/Pepper
In a medium bowl or measuring cup, combine honey, soy sauce, rice vinegar, sesame oil, garlic, brown sugar, and ginger. Whisk to combine.
Place pork tenderloin in a zip top bag and pour in the marinade. Massage the bag to separate the tenderloin halves and evenly distribute marinade. Place the bag, flat, in the refrigerator and marinate for 2 hours (up to 8 hours), turning bag over halfway through.
When ready to cook, preheat oven to 425 and arrange a rack in the upper third.
On a large, rimmed baking sheet, toss the vegetables with a drizzle of olive oil and a pinch of salt and pepper.
Remove tenderloin from bag (save marinade) and place on the baking sheet, moving the vegetables to each side. Drizzle a little of the marinade over the vegetables.
Cook for 20-25 minutes, until a thermometer reads 145 in the thickest part of the tenderloin. Remove from oven, loosely cover the top with foil, and let the tenderloin rest for 5 minutes before slicing and serving.
If desired, while the tenderloin is cooking, you can make a glaze with the remaining marinade. In a small saucepan, bring the reserved marinade to a simmer and cook for 5-7 minutes to reduce slightly. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until dissolved. Stir the cornstarch mixture into the simmering marinade and stir until thickened.
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)