Monday, May 7, 2007

Here's one for a busy week!

I've got a two-fer for you today! With three picky kids, a tight budget, and sky-rocketing grocery prices it's hard to stay on a budget. It helps if I can find a cut of meat on sale and make more than one meal out of it. The problem is, such a method gets a bit redundant. Last week I got brave and tried something new. In the process I was able to make everyone happy and get two meals (three if you count my leftover lunch). Kroger had pork tenderloin for $2.99 a pound. They average at about a pound and a half so I bought one for $4.95. If I can feed my family a nice meal for less than $10 it's a good thing. I bought a teriyaki marinade but any flavor will do. Add some mixed vegetables, rice, pasta, or a sweet or baked potato and you've got dinner! Just bake your tenderloin at 425 degrees for 35 to 45 minutes. ***IMPORTANT!!!*** Please, line your pan with foil!!! I made this a week ago and I still can't get my pan clean! The pork was wonderful but the juices from the marinade burned. If you have a large family or teenage boys and you want leftovers, make two tenderloins. You can do them in the same pan just make sure they are about two inches apart. Here is what I made with my leftovers:

Pork Fried Rice

*I did not give measurements because it kind of depends on how much leftover pork you have and how big your family is.

garlic clove, minced
rice (any kind you like)
leftover pork tenderloin, chopped
frozen mixed vegetables
teriyaki sauce

Prepare rice. When it's done, in a large skillet heat oil and stir in garlic. Add rice and stir until rice is partly browned. Add chopped pork and vegetables and stir until hot, adding teriyaki sauce to taste. Push all the rice to one side in the hot skillet. In a small bowl scramble egg with a splash of teriyaki sauce. Pour into skillet. (Do not pour it into the rice or it will become sticky.) Stir and cook the egg until it is done then mix it into the rice. Serve with extra teriyaki sauce.

Hope you all like it!

1 comment:

angela said...

What a great deal on pork tenderloin! One of my favorites. I had a friend from Louisiana who makes it by rubbing Tony Cachere's creole seasoning and brown sugar on the outside and then wrapping it in bacon before baking it. Yum!