Meals That Do Double Duty

Meals That Do Double Duty

A Pork Roast with Roasted Veggies
Make this on a Sunday and look below for how to turn this into 2 additional, different meals for the busy workweek!  Saving you Time and Money!!!!  All while keeping it simple and you healthy!


Stuffed Pork Tenderloin


1/2 cup cooked broccoli
1/4 cup chopped parsley
1/2 cup panko
1/4 cup oat bran
1/3 cup sliced almonds
1/3 cup chopped dried apricots
2 tablespoon chicken stock
2 pound pork tenderloin
1 tablespoon black pepper
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
sea salt to taste

Preheat oven to 350 degrees

In a bowl combine broccoli, panko, oat bran, parsley, almonds, dried apricots and chicken stock.

Place pork tenderloin on cutting board and butterfly, slicing it halfway through. Spoon stuffing into tenderloin.

Fold over and tie with kitchen twine. Sprinkle with dried herbs, pepper and salt.

Bake in oven for 25-40 minutes.

Bonus Meal Round 2:
Cut up the pork tenderloin and add it in to a tossed salad.

Local farmers markets are still pumping out all the great fresh produce from the peak of the summer. Use them to create a great back drop salad to your pork tenderloin.  Toss with a balsamic vinaigrette and you’ve got an easy weeknight meal.

Roasted Veggies
2 large onions, cut into chunks
4 large carrots, peeled & cut into chunks
2 turnips, peeled & cut into chunks
1/2 pound brussel sprouts, cut in half
6 small sweet potatoes, peeled & cut into chunks
8-10 small red potatoes, cut into chunks
1/4 cup extra virgin olive oil
1 tablespoon dried rosemary
4 cloves garlic, minced
1 tablespoon dried tarragon
sea salt & pepper to taste

Preheat oven to 375 degrees.  Toss all veggies with olive oil, rosemary, garlic and tarragon in a large roasting pan.  Cover tightly with aluminum foil and bake for 35 minutes.

Uncover and turn the veggies.  Roast at 425 degrees for 30 minutes.

Bonus Meal Round 2:
You’ll have tons of leftover roasted veggies.  Which is great as they make a perfect addition with some roasted chicken for a quick lunch.

But my favorite way to re-use them, is in a soup.
Bring roasted veggies, 1 can cannellini beans (rinsed) and 6-8 cups chicken broth to a boil.
Boil for 5-8 minutes, until all veggies and beans are heated through.
Using a hand held mixer (like this one Here), puree the soup till smooth, or slightly chunky.

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