So at 5:30pm, I was staring at a defrosted pork tenderloin and didn't know what to do with it. I decided that the tenderloin needed to marinate in something even if only for a few minutes... so I put it in a Ziploc bag and added some teriyaki sauce and then put the bag in the fridge for about 30 minutes.
While the tenderloin was marinating, I had to figure out some sides. Thankfully, we had some potatoes and carrots on hand and I knew the kids would love preparing and eating what we like to call "potato packs." To prepare a "potato pack," spray the bottom of a piece of aluminum foil AKA tin foil with cooking spray or spray butter, I prefer PAM.
Then add cut up potatoes (I leave the skin on as it is easier), carrots ( I use whole and cut up baby carrots), and anything else you want. Top it off with salt and pepper.
I thought that was going to be it, but then my husband asked if we could fix the asparagus that was in the fridge so I quickly got it out and started to prep it. One of my all-time favorite cooking tips involves prepping asparagus. I don't remember where I first heard it, but it is one I always follow much to my husband's dismay as he thinks we are wasting asparagus, but I know we aren't.
Here is the tip in case you don't know it. When prepping asparagus, hold one end of the asparagus in each of your hands and bend the asparagus to determine where it would naturally break. Once that point is determined, snap the asparagus at that point and only prepare the asparagus from the fresh break. Discard the original ends. This allows you to prepare only the freshest part of the asparagus.
These are the ends you discard.
This is the "new" end of the asparagus spear.
This small, easy step makes all the difference when preparing asparagus in my opinion. We then keep it simple by drizzling olive oil on the asparagus and then sprinkling with salt and fresh ground black pepper.
The real beauty of the meal tonight was that it could all be grilled, which is something my husband loves to do. He even went ahead and grilled the defrosted pork burgers so he is set when I have to travel for work later this week.
Considering, I had no idea what we were going to have for dinner at 5:30pm, when we all sat down for dinner a little over an hour later, I felt like we had a yummy, nutritious meal in front of us.
We had a great family dinner, which are hard to come by during corn and soybean planting season. And we even had dessert (vanilla ice cream with fresh California strawberries), but you will have to tune in later for my tip on making strawberries even sweeter.