Krissy, here are some quick recipes that might work for you.
Meals like this from scratch don't get much quicker...you can make this pork, orzo and a veg/salad in about 25 minutes.
Pork Medallions with Olive-Caper Sauce
Orzo Pasta Risotto
Serve with a green veg like zucchini, broccoli, green beans, asparagus, or even a salad
And for dessert: chocolate dipped strawberries, or chocolate fondue for two
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin (I've even used my fist, the tenderloin is tender enough and easy to flatten this way). Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Pat’s notes: This is such an easy and tasty dish. Works fine with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
Source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226547
CL’s suggested menu accompaniments: steamed green beans and Vermicelli With Garlic and Herbs. Vermicelli with garlic and herbs: Cook 8 ounces vermicelli according to package directions, omitting salt and fat. Drain and toss with 2 tablespoons each of extra-virgin olive oil, lemon juice, and chopped fresh parsley; 2 teaspoons bottled minced garlic; and 1 teaspoon each of dried basil, salt, and black pepper.
Orzo Pasta Risotto with Parsley and Pecorino Romano Cheese
1 T olive oil
1/4 cup finely chopped onion
1 cup orzo pasta
4 cups chicken broth
1 T finely chopped fresh parsley leaves
1/3 cup freshly grated pecorino Romano cheese
Salt
Freshly ground pepper
Makes 4 servings.
Heat the oil in a heavy saucepan, preferably one with a nonstick surface, over medium-high heat. Add the onion; cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the orzo to coat with the onion and the oil mixture, and cook about 1 minute longer.
Add the broth, 1/2 cup at a time, stirring well after each addition.
When the orzo is tender and most of the liquid has been absorbed by the pasta, in about 20 minutes, turn off the heat. Add the parsley and cheese, and continue stirring until the cheese and parsley are
well combined with the pasta, 1 to 2 minutes longer. Season to taste with salt and pepper. Serve immediately.
Pat's note: Love this. Sometimes I use Parmesan cheese instead of Romano. The dish has a creamy finished texture similar to risotto.
Source: Risotto Risotti by Pamela Barrett
