An Entrèe for Under $12

A very tasty entrée for 4 people for under $12

Pork Tenderloin

I bought a ready marinated pork tenderloin from the grocery store. It weighed just over 1 lb. The particular one I chose was “peppercorn” although other marinades were available, e.g. teriyaki or garlic & herbs and others. The method on the packet suggests cooking it uncovered in the oven at 350°F for 35 minutes. However if you do this you run the risk of the pork becoming dry. So I started by cooking it covered in foil for 25 minutes and then opening the foil and continue cooking until the inside temperature is 160°F. Use an instant read thermometer for this. You can also take a cut through the middle to check if it cooked to your liking. Then place it onto a carving board and let it rest for 5 minutes before carving it. I prefer thin slices but of course you can slice it to whatever thickness you prefer.

Midlothian Stovies

As the name suggests this originates from Scotland(Midlothian being the county encompassing Edinburgh) and is very simple to prepare. Take 2 onions and cut them into thin slices. Put one tablespoon of olive oil into a medium sized heatproof casserole dish and add the onions and cook slowly over a medium heat. Cook the onions, stirring frequently until they are just turning brown, about 10-15 minutes. Peel about 2 lbs of potatoes and cut them into thick slices. The best potatoes to use are the floury kind e.g. Russet. When the onions are ready put the potatoes on top of them and pour chicken or vegetable stock over them to just below the top of the potatoes. Add salt and pepper to taste. Bring to the boil and cover the dish and let it simmer until the potatoes just start to go mushy.

You can serve them as they are or you can stir them up, whatever suits.

Collard Greens

This variation is not your actual “southern style”.

Buy a packet of ready cut ready washed collard greens, you will need about ¾ lb. In a large skillet heat a tablespoon of bacon fat. You can also use duck fat or olive oil. Over a medium heat add 2 cloves of crushed garlic and 2 tablespoons of bacon bits. After about 2 minutes add the collard green and continue to cook stirring frequently. Cook on until the collard greens just turn crispy. Season with salt and pepper. They are then ready to serve.

Pork tenderloin: $7.35

Onions: $1.00

Potatoes: $1.00

Collard Green: $1.59

Incidentals: $1.00

Total: $11.94

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