For the week of May of 24th, I used a pork tenderloin for two recipes. I bought an unseasoned pork tenderloin (two come in the package). The first piece I made rosemary pork tenderloin in the oven and for the second piece, I cut it in half, put one half in the freezer to save for a future dinner and cooked the other half at the same time with the seasoned strip to make a pork stir fry with edamame and broccoli later in the week. For other multi-use ingredient dinner ideas for this week, please click here to see what I made with kale.
Dinner Idea 1: Rosemory Pork Tenderloin with Mashed Potatoes and Brussel Sprouts
Rosemary Pork Tenderloin
- 1 pork tenderloin strip
- 1 clove of garlic, sliced thin
- Dried rosemary
- Salt and pepper
- Olive oil
- Preheat oven to 350 degrees. Cut 6-8 slits in pork and stuff with garlic slices and rosemary. Season pork with salt and pepper and drizzle olive oil over pork, rub in.
- Bake on roasting pan for 30 minutes or until internal temperature reaches 145 degrees. Remove from oven and let sit 5-10 minutes before slicing
NOTE- I cooked both the full strip and half strip together. I seasoned the half strip with salt and pepper and then set aside to use later in the week.
- 3 potatoes washed, peeled, and cut into 1 inch pieces
- 1/2 cup milk
- Salt and pepper to taste
- Place potatoes in sauce pan and cover with water. Boil for about 25-30 minutes or until tender when poked with a fork
- Mash with potato masher or fork
- Add 1/2 cup milk and salt and pepper
NOTE- Whenever I make mashed potatoes, I don’t usually follow the same recipe twice. I use whatever I have in my fridge. Sometimes milk or sour cream, or both, or sometimes butter, but not often. Gotta keep it healthy!
I usually roast them in the oven, but since the pork was cooking in there and left me with no extra space, I cooked these on the stove top.
- Brussel Sprouts- as many as you want to eat. I made just enough for a serving for my husband and myself
- Garlic, minced
- 1 table spoon olive oil
- Salt and pepper
- Dried cranberries
- Wash brussel sprouts, cut off ends, cut in half
- Heat 1 tablespoon olive oil in pan over medium heat
- Add brussel sprouts and cook about 15 minutes, tossing frequently, until browned.
- Add cranberries and cook for 1 minute
Dinner Idea 2: Pork Stir Fry with Edamame and Broccoli Served Over Noodles
- Use the other half of pork tenderloin cooked earlier in the week, slice into thin strips
- 1/2 cup edamame
- 1/4 cup sliced onion
- 2 cups broccoli
- 2 tsp sesame oil
- 2 tablespooon reduced sodium soy sauce
- 1/2 package of thin noodles
- Cook noodles as per packaged directions
- Saute pork tenderloin strips (I cooked mine first for about 5 minutes because they were a little pink inside)
- Add edamame, onion, and broccoli and cook until tender
- Add sesame oil and soy sauce, stir together
- Add cooked noodles and stir to mix all the flavors together, add more soy sauce if you desire
[…] seems complicated, but it’s really not. Remember when I cooked a pork tenderloin two ways? Click here if you don’t. Well I still had the other half of the tenderloin frozen in my freezer, just […]