March menu

Sometimes the hardest part about cooking dinner is figuring out what to make. It’s so much easier (especially after a long, annoying day at work) when everything is already laid out for you, which is why I think it’s nice when Roo asks for a specific dish…OR when one of your friends has the idea of posting a monthly menu for others to try!

Hana’s March menu:

Orzo salad (adapted from Israeli couscous salad)
Breaded pork tenderloin
Greek yogurt with blackberries and honey


Orzo salad:
Recipe adapted from Giada De Laurentiis

Ingredients:

4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups diced tomatoes
3/4 cup finely chopped red onion
chopped cucumber
sauteed asparagus
3/4 cup Red Wine Vinaigrette
Salt and freshly ground black pepper
feta cheese

Directions:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the tomatoes, onion, cucumbers, asparagus and enough vinaigrette to coat. Crumble some feta cheese on top. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

Ingredients:

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Directions:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Breaded pork tenderloin:
Recipe adapted from Allrecipes.com

Ingredients:

2 cups Italian seasoned bread crumbs
1/2 cup olive oil
2 pounds pork tenderloin
dijon mustard
garlic powder
salt and pepper

Directions

Preheat oven to 425 degrees F (220 degrees C).

Give the pork a good olive oil/dijon mustard rub-down, then sprinkle generously with garlic powder, salt and pepper. Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.

Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Advertisements

One response to this post.

  1. […] TUESDAY: – breaded pork tenderloin – orzo salad […]

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: