Double Duty Pork– 2 Dinners with Little Effort

Now that school has started again and the after school activities are in full gear it is hard to put dinner together in the 30 minutes between pick ups. Here is a great way to have 2 dinners for the week with little effort the first time. That means only one grocery store run and the family is happy for at least two nights.

I love the ease of pork tenderloins. They can be prepared in so many flavors and pretty quickly. These recipes from Everyday Food suggests by just roasting an extra tenderloin you can have 2 meals and best of all 2 different meals that the kids won’t think they are be given left overs.

The first night is pork tenderloin with roasted fall vegetables.  I followed the recipe and the kids would not eat the brussel sprouts. You can add whatever veggies are in season and your family will eat.

Wait a few days, the magazine suggests Tuesday as the first recipe and serve lo mein with pork on Friday. My family gobbled this one up too. It was as easy as boiling water and a little stir frying. The presentations are so different you won’t even notice the redundancy of the pork.

  • Lo Mein with Pork Recipe from Everyday Food

3/4 pound lo mein noodles or spaghetti
4 teaspoons vegetable oil
9 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 3-inch piece)


  1. Cook noodles according to package instructions; drain. In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Add garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes. Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.


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