Menu Plan Monday and a yummy pork "salad" recipe!

I am making progress on clearing out my freezer- now where are those turkey deals???

Sunday: Beef Stew and bread

Monday: Scott's out with friends. Homemade Pizza Night (using the other half of dough from last week's Buffalo Chicken Pizza), Salad

Tuesday: Loaded Potatoes and Chicken Skillet, Pineapple (though I am using boneless chicken thighs because that's what I have in the freezer!)

Wednesday:Scott Cooks. Salmon, Rice, Green Beans

Thursday: Scott Cooks. Spaghetti using homemade sauce from the freezer, Garlic bread, Salad

Friday: Happy Pork Tenderloin, Sweet Potato and Spinach "Salad" (though I will be using pork chops, because that is also what I have in the freezer!) *see below for my recipe.

Saturday: No work for me! Cookie Baking Party at my friend Sara's house! My Secret Recipe Chili in the crock pot for Scott and the boys!


Happy Pork Tenderloin, Sweet Potato and Spinach "Salad"

Sorry- I rarely cook with measurements- so add to taste!
Ingredients needed: oranges, spinach, sweet potatoes, red onion, pork tenderloin, stone ground mustard, olive oil, honey,non-stick spray, rice wine vinegar, soy sauce, garlic cloves, fresh/dried basil, fresh rosemary

Marinade: Orange Juice, Orange zest, Stone ground Mustard, Soy sauce, Honey, 4 Garlic cloves- minced, pepper, fresh/dried basil. Mix and add pork. Marinate for 8 hours.

Heat oven to 350. Spray roasting rack with nonstick spray. Place pork on rack in shallow roasting pan with a little water in the bottom and sprinkle with a little salt. Bake for approximately 45 minutes to 1 hour or until pork reaches 160 degrees.

Sweet Potatoes and Red Onion: Combine fresh chopped Rosemary, olive oil, 3 crushed garlic cloves, peeled and chunked sweet potatoes, and sliced red onion. Toss on a foil lined jelly roll pan that has been sprayed with nonstick spray. Roast for about 40 minutes with the pork. Be sure to stir 1-2 times to avoid burning the potatoes.

Dressing: Orange Juice, orange zest, stone ground mustard, olive oil, rice wine vinegar, honey, salt, and pepper/ Whisk or shake to combine.

Assemble: Place 1/2 bag of baby spinach (more if your family will eat it) on serving platter. Put the warm sweet potatoes and onions on top of the spinach, add dressing and toss slightly to coat (be careful or the sweet potatoes may break apart!). The warm sweet potatoes will slightly wilt the spinach and absorb the orange flavor of the dressing. Serve with the sliced pork.

BE SURE TO MAKE EXTRA SWEET POTATOES, ONIONS, AND DRESSING AND SET ASIDE BEFORE ADDING TO SPINACH. WARM SLIGHTLY THE NEXT DAY AND ENJOY A FRESH SALAD AGAIN FOR LUNCH THE NEXT DAY- TRUST ME- IT'S THAT YUMMY!