Monday, March 22, 2010

Spin on Leftovers!

Sausage & Kale Rigatoni with Mixed Greens & Pork Tenderloin

Pork Tenderloin for the Kids

Having a husband who didn't grow up with leftovers (they ate up everything at meal time), I've become pretty creative...Remember those sausages with kale I made the other day? Well I'm gonna turn it into a rigatoni dish and add tomatoes for color and freshness. I'm also going to do pork tenderloin - so the pasta is a side dish. I'll make a salad too - more for me than for Scott.

Preheat oven to 450 degrees. Pork tenderloin is very simple - salt and pepper (ahead of time like always), bring to room temperature. Sear in olive oil in an oven proof pan on both sides. Put into oven for 10-12 minutes depending on the size of the tenderloin. Let it rest and slice it up...It should look like the photo above - well done on the ends with a slight pink in the center.

Boys are eating this right now, but with plain pasta and a side of peas. Leftovers will be used in their lunch...Unless, of course, they want alphabet soup again!

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