quick and easy meals for 1 or 2

Sunday pork tenderloins

This is what Gammy and I are going to do for our Sunday dinner. It’s easy and good.

The tenderloin. this is for 2 folks just increase it if you’re going to have a family thing or guests over. The pork keeps good as leftovers. We just heat up the slices in a skillet with a little oil for a fast weeknight meal.

Turn the oven on at 450 to heat up.

1 pork tenderloin
about 2-3 Tbsp. olive oil
about 2-3 Tbsp. red wine
a small pinch of red pepper flakes
a little black pepper
dash of salt
juice from ½ a lime and toss in the skin when you’re done squeezing
Put it all in a zip lock bag toss it and squeeze it ‘til it’s mixed up and put it in the fridge.

The potatoes Let’s get them on first. I got this recipe from a friend down here in Mexico and we’re going to try it tonight. People who have had it said it’s great.

1 big or 2 small red potatoes
1 tsp cornstarch
1 tsp fresh rosemary or 1 ½ of dried
1/2 teaspoon garlic powder
dash of salt and a dash of pepper
2 tablespoon olive oil
this is the recipe but I add more of everything as well as some grated parmesan. Cut the spuds into uniform pieces (I cut them into about 1" pieces) put all ingredients into large ziplock and shake the hell out of it until all pieces are coated put on a baking sheet in a single layer. Bake for 30 minutes, stirring once halfway thru baking,

Now start the pork cooking. You can do it on the grill outside, on a stove top grill (my favorite), in frying pan or under the broiler. After you put it on pour a little bit of the marinade on the meat then throw the marinade away. The meat is going to take about 15 – 20 minutes. If you have any doubts about when it’s done just cut it in half. There should be just a trace of pink in the center.

We’re going to saute some eggplant and zucchini with some garlic in a frying pan with some good olive oil.

1 small eggplant ends cut off, skinned and sliced.
1 med zucchini the same
2 cloves of garlic peeled and sliced
2 tbsp. chopped fresh basil or 1 of dried
salt and pepper
2 swirls of olive oil in a frying pan med high heat

You can add any veggie you want to this just remember some of them take longer to cook, like carrots and broccoli so you start them before the others and get them a little soft before you start the other stuff. We add some Parmesan cheese to it and toss it a few times just before serving. You can start this any time and if it looks like it’s going to be done too soon just stop before it’s cooked all the way and put it aside until everything else is done and put it back on with a med high heat and toss it a few times while it heats up and you slice the pork.

SERVE IT UP!! With some good crusty bread and the rest of that wine!!