- Grilled Pork Tenderloin with
- Quinoa “Pantry” Salad and
- Balsamic Green Beans
If you don’t like quinoa, try swapping it out for orzo or rotini pasta.
- Start by preheating your grill/grill pan to medium heat and coating your tenderloin with a little olive oil. Season it with salt, pepper, and a salt-free seasoning like Mrs. Dash Table Blend (it’s versatile and you can use a lot of it without overpowering the food). Grill it up. It usually takes about 15-17 minutes per side depending on the size of the tenderloin. NOTE: Make extra for Tuesday.
- While your tenderloin is cooking, make quinoa per package instructions (I prefer using chicken stock over water for a richer flavor). Let cool. Then add olive oil, balsamic vinegar, salt, and pepper to taste. I tend to use ratios like a salad dressing 2 parts oil to 1 part vinegar and I coat it well because the quinoa absorbs it. Now add goodness from your pantry, like artichoke heart quarters, olives, sun-dried tomatoes, fresh herbs, and feta/Parmesan. NOTE: make extra for Tuesday. Mix and refrigerate. I like to serve this cold, especially in the summer.
- On to the green beans. I like using whole green beans and mine are usually frozen. Steam in a covered dish in the microwave with about 2 tbsp of water. Drain and add your favorite balsamic vinaigrette. I often make my own by whisking equal parts extra-virgin olive oil and balsamic vinegar along with salt and pepper to taste (a little more potent than the quinoa dressing). Mix the dressing into green beans just before serving.
- Pork Tenderloin (2 meals)
- Quinoa (2 meals)
- Artichoke Hearts, canned (if desired)
- Sun-dried Tomatoes in olive oil (if desired)
- Olives (if desired)
- Feta/Parmesan (if desired)
- Herbs like Parsley and Basil, fresh, if desired
- Green Beans, whole, fresh or frozen
- Olive Oil
- Balsamic Vinegar or Vinaigrette
- Spice- Mrs. Dash Table Blend or similar