Dinner tonight was bacon wrapped pork mediallions, roasted asparagus and a garden salad. Too bad you couldn’t make it over to eat. Enjoy!
The garden salad. I always make a big bowl of salad and keep in a Tupperware bowl. I love salad, and this way, I don’t have to make it night after night, and it’s quick and healthy and filling when I am pressed for time! It has romaine lettuce, button mushrooms, an english cucumber, green pepper, grape tomatoes, and colby jack cheese.
Asparagus. I keep my raw asparagus in this cool Tupperware container (no I am not obsessed with Tupperware) that helps keep it crisp. I always trim the woody stalks off the ends.
The ends of the asparagus that can be frozen and used for soup (such as cream of asparagus).
To roast the asparagus, I sprayed it with cooking spray and added salt and pepper, and gave it a toss with tongs. Olive oil could be used instead of the cooking spray. You can roast any veggie by doing this.
The bacon wrapped pork medallions. I bought these from my meat market already marinated. They are 6 oz medallions, each were $1.99. All they are in a piece of pork tenderloin wrapped in two strips of bacon. You could make them at home, but after it’s all said and done, probably not for $1.99 each.
I baked both the medallions and asparagus at 350 degrees for about 35 minutes.
It was amazingly good! I also reheated in the microwave the left over potatoes and carrots from the night I made pot roast. Like I always say, waste not, want not!