I broke out in a cold sweat…
more than a few times this year. There were the heart pounding cold sweats right before each challenge on America’s Best Cook. I remember breathing deeply and praying that they would not ask me to cook a restaurant quality meal out of live eel, Twinkies and alfalfa sprouts. There were the cold sweats as I walked back into the classroom as a teacher for the first time in 12-years with 46 little eyes looking at me, sizing me up, wondering if I was going to be more like a “Miss Honey” or an “Agatha Trunchbull.” Then, there were the cold sweats as I would get into the car after teaching all-day and realize I had nothing planned for dinner and there no time to stop for anything as every minute after the dismissal bell rang was booked with piano lessons, swim practice, softball games and homework helping.
My family was polite and never complained (to my face) about the frozen chicken nugget dinners and the mélange of left-over smorgasboards, but I could see it in their eyes and their droopy body language that they were missing the home-cooked meals that I used to have more time to make.
So, as I endeavor to make more freezable, quick-to-pull together, double-duty type dishes, I will share them here with you and please feel free to share your favorite busy night dishes with me, cause I know I’m not alone here, we’re all in this together!
I have lots of ideas for dishes I can make once and serve twice – (and the second meal won’t feel or taste like the dreaded “L” word…leftovers. I hope you enjoy my first “Dinner x 2” post.
Dinner x 2: Grilled Pork Tenderloin – Make the Rub
Dinner 1: Grilled Pork Tenderloin
Slice one of the rested pork tenderloins and serve with whatever you like. I made grilled potatoes, tomato salad and arugula walnut pesto to go with the pork. Refrigerate the other tenderloin to have for dinner #2 in a day or so.
Dinner 2: Juicy Grilled Pork Tenderloin Sandwiches
Slice your chilled pork tenderloin thinly (actually easier to slice when cold). Saute some sweet onions and simmer with herbs, garlic and broth to make a yummy sauce to warm your thinly sliced pork tenderloin in before layering on your sandwich. I serve mine piled on a club or steak roll (4-6 inch-Italian style sandwich roll) with lots of the juicy onions, pesto, provolone cheese and whatever jarred peppers I have in the fridge. I always finish the sandwich off with a spoonful of the oniony broth which makes the sandwich juicy, yummy & messy! Drooling here ( :
Can’t get to the Grill? Roast instead of Grill:
You may alternatively roast the pork tenderloins. I tend to roast a lot in the winter when grilling isn’t feasible. They won’t get as brown when roasted in the oven.
Thanks for spending some time in the cloud with me! I hope you enjoy the recipes!
Tina ( :
| Servings |
2 Dinners for family of 4
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- 2 cloves garlic
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 pack 2-pork tenderloins about 2-pounds total
- made with 1 of the grilled pork tenderloins
- 2 tablespoons olive oil
- 3 cups sweet onion (about 1 large onion) thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 medium whole garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 cup low-sodium chicken broth
- 6 (4-6 inch) Italian Style Sandwich Rolls
- provolone cheese optional
- basil pesto or arugula walnut pesto optional - recipe in blog
- assorted jarred roasted/sweet/hot peppers optional
Ingredients
Dinner #1 Grilled Pork Tenderloin Recipe:
Dinner # 2 Juicy Grilled Pork Tenderloin Sandwiches
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- Add garlic, rosemary, thyme, olive oil, salt and pepper to food processor and process until it forms a pesto like texture. Alternatively, Roast in Oven: Preheat oven to 425 degrees. Roast for 15-20 minutes or until internal temperature reaches 145 degrees. Remove to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
- Trim fat and silverskin from tenderloins. Rub all over with wet rub, cover and refrigerate for 2-hours or overnight.
- Grill: Preheat grill to medium-high heat. Grill covered, for 5 minutes on one side. Turn and grill, covered, for 5 minutes on other side. Turn burners to low and cook until internal temperature reaches 145 degrees. Remove to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
- Alternatively, Roast in Oven: Preheat oven to 425 degrees. Roast for 15-20 minutes or until internal temperature reaches 145 degrees. Remove to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
- Heat oil over medium heat in large (about 12 inch) sauce pan (with lid). Add onions, salt and pepper and cook for about 5 minutes stirring frequently. Add garlic, rosemary, thyme and chicken broth, cover, reduce heat to low and allow to simmer for 25 minutes or until onions are soft.
- Slice the chilled pork tenderloin very thinly and add to the juicy onions for a few minutes to warm up. Spread some pesto on each roll, add provolone cheese and a heap of pork and onions. Top with whatever peppers you like and drizzle on some extra broth.
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