Simple Pork Tenderloin with grilled vegetables

Need a good meal fast? What about a company savvy recipe ready to go at a moments notice? Pork tenderloin is my go-to meat when quick and quality are in order.

Pork tenderloin is the simplest meat to cook. It almost always turns out moist and you can pair it with any of your favorite sauces or vegetables.

Here are a few examples for quick marinades:
Melted jalapeno jelly
Melted apricot preserves
Pineapple chunks with juice
Hoisin sauce and chopped green onions

Pork Tenderloin Recipe
By Jane Jarrell

2 pounds pork tenderloin
1 teaspoon fresh ginger, chopped
1/2 medium onion, minced
1/4 cup fresh basil, chopped
3 tablespoons soy sauce
2 tablespoons salad oil
salt and pepper, to taste

To prepare pork tenderloin, slice into 3/4-inch medallions; set aside. Combine remaining ingredients and place in food processor or blender until well mixed. Pour over meat and marinate 1 hour or overnight. Grill 4 minutes on each side. Place on serving platter and cover. Add grilled vegetables to the platter and serve.

1 large eggplant, sliced into ¼ inch thick rounds
2 red peppers, halved
1 large zucchini. Sliced into thin strips lengthwise
Mozzarella cheese - 8 good sized slices
Olive oil
Vinegar
Salt and pepper, to taste

Preparation:

Start by slicing your vegetables and mix up a little oil and vinegar in a bowl.

Brush the eggplant and zucchini slices with this mixture and grill your peppers, zucchini, and eggplant. These will not all finish at the same time, so keep an eye on your veggies and get them off the grill once they’re ready - the zucchini will take 3-4 minutes per side, the peppers and eggplant 7-8 per side.


Conversation Starter:
What vegetable are you most like and why?

Petite Pot Pies

Comfort food makes a perfect presentation in a small package. It is a savvy way to use leftover chicken and vegetables. The pretty pastry hides any hint of of wilted second time around food. Individual servings are simple and reheatable when to-go lunches are in order.


Petite Pot Pies

1 (8-ounce) bag frozen mixed vegetables
2 refrigerated piecrusts (such as Pillsbury)
1 (10 ¾-ounce) can cream of chicken soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
½ teaspoon garlic salt
½ teaspoon black pepper

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. Place to dough covered pans into the oven for 6 minutes. Remove and cool. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.


Conversation Starter:
What is your favorite comfort food and why?

By Jane Jarrell