More Time will be on vacation for a few weeks after this post.  If there’s a possibility of a bit of writing and posting while I’m gone, I’ll be in touch! In the meantime, check out my fb page and enjoy the rest of your summer, friends.

When I have a really busy weekend coming up, this is the kind of meal I throw together on Thursday or Friday Night.  A lovely, big roasty sort of meat — or maybe a hefty oven-cooked chicken — is just the thing to tide us over without another hour or two in the kitchen. Sandwiches, tacos, salads, frittatas or cold slicing and snacking fill in the meals for the next few days. (I also give instructions for a yummy leftover hot meal –pork and mushrooms over rice with a rich sauce.) You’re free to do whatever it is needs doing. Like cleaning out your kitchen or packing for a trip, going to garage sales, or hiking and biking (or chatting on the porch) if you’re on a vacation or at the cabin.

A couple of weeks ago, I made two crispy pork tenderloins and we ate off them for days.  I’m likely to buy these in cryopac at Costco where they’re a great value two to a pack. (You actually get two 2-packs and can freeze half.)  I wrapped them up in bacon, browned them on the stove top and threw them in the oven to finish cooking while I sautéed a big bunch of zucchini.  Over the following days, we ate barbecued pork sandwiches, tacos, and then threw some in a Cobb-type salad as a last resort.

If you cook up a big bunch of onions and peppers at the same time, you’re even farther along; there’s nothing like this combination with eggs or in tortillas.  A bit of Vermont cheddar cheese wouldn’t be amiss alongside either dish.

BACON-WRAPPED PORK TENDERLOINS WITH SAUTEÉD ZUCCHINI

serves 4 – 6  or serves 2 and makes lots of leftovers

• Olive oil
• Crushed red pepper, optional
• 2 pork tenderloins
• Kosher salt and fresh ground pepper
• 4 slices thick bacon*
• 4 small zucchini, sliced

1. Preheat oven to 350 degrees Fahrenheit.  Season tenderloins with a generous sprinkle of salt and pepper all over and wrap each with two pieces of bacon using toothpicks to secure bacon.  Heat oven-proof deep sauté pan or very large skillet briefly over medium-high heat with 2 tablespoons of olive oil and 1/8 teaspoon crushed red pepper, if using.  Add pork to hot pan and let brown five minutes or so until well-browned; turn and brown other side.

2. Place pan in oven and continue cooking until pork reaches 140 – 145 degrees Fahrenheit–perhaps 15-18 minutes. Using mitts or heavy towel, remove from oven and let rest a few minutes before removing toothpicks, slicing and serving.  (Cool and refrigerate well-wrapped leftovers for other meals up to 3 days.)

3. In the meantime, heat another large sauté pan or skillet over medium heat and add sliced zucchini; season generously with salt and pepper.  Cook until one side is browned; turn and cook other side.  Tip cooked zucchini out onto serving platter.  Repeat with remaining zucchini.  Serve hot or at room temperature.  Store remaining squash well wrapped in refrigerator up to 5 days, using leftovers for other meals.

Cook’s Notes:  If you’re cooking the onions and peppers, too, start them first; they’ll take a good 20-30 minutes to cook until softened.

Gluten-Free Bacon Notes

{printable recipe}

One dish that I often make using leftover pork tenderloin is

Pork and Mushrooms in Sauce Over White Rice

serves 4 generously

Make the rice first (2 cups water to 1 cup white rice/boil and then low-simmer about 20 minutes) and while it’s cooking, make the sauce in a large, deep skillet or sauté pan.  When the sauce is done, add approximately 2 cups cubed pork tenderloin and let it warm through just a few minutes. Taste and season before serving hot over rice, remembering the sauce will be dummed down over the starch; season accordingly. Here’s the mock Chicken Velouté sauce with mushrooms:

• 2 tablespoons salted butter
• 8 ounces sliced mushrooms
• 2 tablespoons flour or Gluten Free Flour, as needed
• 1/4 teaspoon each salt and pepper or to taste
• 1 cup half and half (can sub milk)
• 2 cups chicken stock
• 2 teaspoons sherry, optional

Heat the butter over medium heat until bubbly and add mushrooms.  Cook 3-5 minutes or until lightly browned.  Whisk in flour, salt and pepper.  Let cook a minute or two, whisking.  Slowly pour in half and half, whisking all the while until well-combined.  Repeat with chicken stock and sherry, if using.  Bring to a boil, whisking, lower heat and simmer gently until thickened.

No whisk?  Use a table fork or two table forks held together.

Cook’s Note:  This works well with leftover chicken, too, or even whole pieces of rotisserie chicken.

Want salad?  Try  My FRIED CHEESE-SNAKE SQUASH SALAD w/ PORK TENDERLOIN. RECIPE HERE.  Bad picture, lovely food!

♥♥♥

AROUND THE ‘HOOD AND TWO-DOG KITCHEN

I hate to leave Miss Gab and Tuck while we travel:

Last weekend our daughter Emily was ordained as teaching elder (pastor/minister) in the Presbyterian USA church.  We were thrilled and happy to be part of the ordination worship service in Louisville.

JUST FOR FUN:  Here’s our cruise map. We’re a day in each place (plus a few “at sea” days) with the exception of Glasgow, where we’ll be for two nights.

And I’ll end with kitchen remodel news; we’re awaiting asbestos abatement to begin the for-real remodel. Cabinets, which are going to Habitat for Humanity, are out late next week:

Where my desk now sits (which is below these cubbies) will be the fridge in the new kitchen.  Hopefully a lot will get done while we travel.

See you in September and don’t forget to….

Sing a new song,

Alyce