Pork tenderloins. Pasta salad and spring mixed greens
Pork: In a roasting pan or a mixing bowl:
Marinate the tenderloins in 1/4 cup olive oil, 1/2 cup cider vinegar, a dash of flavored or Balsamic vinegar, and garlic peeled and halved-- I use lots
Of garlic. And I also put a few sprigs of Rosemary in the mix.
Marinate for at least 30 minutes but could
be more than an hour.
When ready to cook: preheat oven to 425. Drain the marinating liquid -- but keep the Rosemary with meat. Put the tenderloins side by side in a roasting pan and roast on 425 for 15 minutes. Then lower the heat to 350 and roast another 15 minutes. Turn off the oven and let the meat rest in oven for 5-7 and then rest more out of the oven for a full 10 Minutes.
You can slice ( on an angle about 1/2 inch thick slices) and serve. Or when the meat has cooled, put on a plate and cover with plastic wrap. To reheat-- put in a 425 oven for 10- 15 Minutes. Slice and serve.
The pasta salad is my version of Allegy-Free pesto-- which is basil and lots of garlic chopped fine in a food processor. Add olive oil -- if you put the basil/ garlic mixture in a cup, put enough oil
In to barely cover the mixture.
Cook your pasta-- I use shell shapes or Farfalle ( spirals)-- wheat free pasta works too! When pasta is al dente-- a little hard---drain and mix in the pesto-- turn the mixtures to coat thoroughly. Add a few handfuls of frozen peas. Serve or keep at room temp.
Salad, I think you can figure out for yourself!