May 17th - May 20th


The Publix sale flyer is a little small this week, but as they say - good things do come in small packages!  I was so happy to see Pork TenderLoin on sale for just 4.99/lb!! and my favorite steak - Porterhouse is on sale for 7.99/lb!

If you read my recent post on the Tropical Pork Chops, you know I am a big fan of pork.  My most favorite cut is the Pork TenderLoin.  When cooked just right, this cut is so flavorful and tender - what's not to love?!  and BONUS - it cooks up in just 15 mins!!  So this week I am sharing my go to recipe when I want to make something nice for company.  It is my favorite recipe hands down! Tasty and impressive too!
Remember to cook pork to about 140 degrees and then let rest about 10 mins

I usually do my shopping in 2 trips for freshness, so I only have my menu planned through Sunday so far this week.  Will post the rest of the week over the weekend...

Thursday - Roasted Chicken Breasts (if you follow this blog you have probably figured out this is a go to recipe for me. We have this often because it is healthy, tasty, easy, and inexpensive) serve with a garden salad
Friday - Get a movie and have a date night at home! Porterhouse Steaks with a garden salad
Saturday - Pizza night - use Bridgford frozen Ready-Dough and your favorite ingredients and serve with a salad (see recipe below for ideas)
Sunday -Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze (see recipe below) serve with a garden salad or rice pilaf. For a real treat serve with garlic mashed potatoes and sauteed fresh baby spinach and garlic.

Shopping list(keep in mind I am only feeding 2, so you may need to adjust the quantities to suit your needs)

Produce
Small piece of Fresh Ginger
Fresh Cilantro
Fresh Oregano
Lime
Garlic
1 bag of Fresh Baby Spinach
Tomatoes (FL Vine-ripened tomatoes are $1.49/lb)
2 bags of salad (Publix salad bags are 2 for $4)

Dairy
2 cups Mozzarella cheese (shredded or sliced - Sargento shredded cheese is 2 for $5)

Extras
Apricot preserves
Sweet Baby Ray's Sweet and Spicy BBQ Sauce
hot sauce (We like Sriracha)
Extra Virgin Olive Oil (first cold pressed)

Spices
Chili Powder
Garlic Powder
Sugar
Salt
Pepper


Meat
2 Bone-in and Skin-on Chicken Breasts
2 lb Porterhouse Steak (look for lots of marbling!)
2 lb Pork Tenderloin
Publix Brand Thick Sliced Bacon

Frozen
Bridgford Frozen Ready-Dough
Haagen Dazs Ice Cream, Frozen Yogurt, and Sorbet are all on BOGO Free sale


Recipes

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze (spice rub should be done early in the day or, preferably, the day before you plan to make this)

Ingredients2 (1 pound) pork tenderloins, trimmed (these will come packaged together in a 2lb pack) 

  • Spice Rub:
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  •  
  • Glaze:
  • 1 1/2 cups apricot preserves
  • 1/2 cup barbecue sauce (I only use Sweet Baby Ray's Sweet and Spicy)
  • 1 teaspoon grated ginger
  • 1-2 cloves minced garlic or 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot sauce
  • 1 tablespoon chopped cilantro
  • 1 lime, juiced


Directions
Place chili powder, garlic powder, sugar, salt and pepper in a bowl and blend well. Rub spice mixture onto pork tenderloins. Wrap tenderloins in plastic wrap and refrigerate for 2 to 24 hours.

Prior to grilling or broiling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Pre-heat broiler on high. Line a baking sheet with foil and lightly spray to grease. Place tenderloins on the baking sheet and place under the broiler (leave oven door ajar when broiling and turn on your exhaust fan).  Broil for 5 mins then turn pork loins and broil for 5 more minutes.  Brush with remaining sauce in pan and turn over - brush again with sauce and put back under broiler for 5 more minutes.  Check for doneness - Pork will be done between 135-140 degrees (use an instant read thermometer). If smaller piece is done remove to cutting board to rest and put larger piece back under broiler for 2-3 minutes and then check temp again.  Remove to cutting board to rest when it reaches correct temp. Let rest for 10 mins then slice into medallions and serve with reserved glaze.

Grilling directions: Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes (turning at 5 min intervals), or until the internal temperature of the pork reaches 135-140 degrees F. on an instant-read thermometer.
During the last 5 minute cooking interval, brush the pork tenderloins with the apricot glaze remaining in the pan. Remove pork from the grill and let set for about 10 minutes before slicing. Serve with reserved glaze.


Homemade Spinach  & Tomato White Pizza

Ingredients
Bridgford Frozen Ready-Dough (1 loaf per pizza)
Extra Virgin Olive Oil (first cold pressed)
Garlic
Fresh Baby Spinach (1 10 oz bag)
Tomatoes
Mozzarella cheese - shredded or sliced (whichever you prefer)

Directions
Early in day, remove frozen loaf (or as many as you need) and set out on counter to thaw completely.  This will take several hours and should be very close to room temp when you roll it out.  Spray your pizza pan with cooking spray.  Roll out pizza dough to desired size and place on pizza pan.  Set aside to rise for at least an hour.  If you like a thick crust - let it rise until desired size.

Pre-heat oven to 350 degrees and use a fork to poke some holes in the crust where the toppings will go (not the edges).  Place in oven and cook for about 10 minutes until lightly browned.  Remove from oven and top the way you like.  We saute baby spinach in olive oil and garlic until wilted.  I mince several cloves of garlic and put about 1-2 tablespoons over the garlic (smoosh up the garlic to infuse the oil) and spread that on the pizza dough. Then I top with wilted spinach, sliced tomatoes (however many you prefer) and mozzarella (use as much as you like).  Place back in oven for about 10 minutes or until cheese is melted and crust is nicely browned.  Let rest about 5-10 mins before slicing.


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Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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