With scouting and swimming and general running around in the evenings, it can be a challenge to accomplish supper at a reasonable hour. If you're a mama, I'm not telling you anything you don't already know.
I have about three weeks' worth of tried-and-true recipes I almost can make in my sleep...very expediently...and which are generally nutritious. Whew. I'm tired already just thinking about it. Did I mention sleep?
I always love to hear other mothers' tricks for tasty main dishes for the weekdays, so I'll share mine. Please snag it for the times you're in a super rush. This one's a breeze. You won't believe the simplicity of this dish can equal such great flavor.
Quick & Delicious Pork Tenderloin
One pork loin (Aldi has them shrink wrapped at a low price)Bottle of Kraft Roasted Red Pepper salad dressing
Place the entire pork loin into a plastic storage bag in the morning and pour in enough dressing to cover it. (Hint: Take note of the weight of the pork tenderloin on the package before disposing of it. You'll need this tidbit of information later.)
Wa-la! Your marinade is done.
When you're ready to begin supper, remove the bag from the refrigerator about 20 minutes prior to cooking. Preheat the oven to 350 degrees. Place the pork loin on a foil lined and sprayed shallow roasting pan. (Who wants to wash dishes later?) Cook 20-30 minutes per pound. (I usually cook it 30 minutes per pound because I like the meat done to at least medium well.)
When done, let it "rest" in the pan on the counter for about 10 minutes. Then carve it into slices. So tender and moist!
It's great with quick-cooking brown rice and broccoli spears. The entire meal takes about 30-45 minutes to prepare and cook, depending on the size of your tenderloin. There's little prep work and you have all the time the pork is in the oven to whip up quick side dishes.
Happy week!
TCB
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