pork stir fry

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

1. 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.
2. 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.

 

Mashed Potatoes

• 3 potatoes washed, peeled, and cut into 1 inch pieces
• 1/2 cup milk
• Salt and pepper to taste

1. Place potatoes in sauce pan and cover with water. Boil for about 25-30 minutes or until tender when poked with a fork
2. Mash with potato masher or fork
3. 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!

 

Brussel Sprouts 

 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

1. Wash brussel sprouts, cut off ends, cut in half
2. Heat 1 tablespoon olive oil in pan over medium heat
3. Add brussel sprouts and cook about 15 minutes, tossing frequently, until browned.
4. Add cranberries and cook for 1 minute

 

Dinner Idea 2: Pork Stir Fry with Edamame and Broccoli Served Over Noodles 

  

Ingredients 

• 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 

1. Cook noodles as per packaged directions
2. Saute pork tenderloin strips (I cooked mine first for about 5 minutes because they were a little pink inside)
3. Add edamame, onion, and broccoli and cook until tender
4. Add sesame oil and soy sauce, stir together
5. Add cooked noodles and stir to mix all the flavors together, add more soy sauce if you desire