Grocery Guide

What's Cooking This Week? Grilled Pork Tenderloin & More

I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, tomato, corn & black bean salsa topped Breakfast Tacos and was served alongside Broiled Tilapia. This week, a grilled eggplant is paired with Pork Tenderloin and remade into a Eggplant Caprese Salad.

Here's the rest of the plan:

  • Turkey Sausage Subs w/ Basil Mayo
  • Orecchiete w/ Broccoli Rabe & Sausage
  • Pork Tenderloin with Spicy Seared Eggplant
  • Grilled Eggplant Caprese Salad
  • Pork, Rappini & Mozzarella Panini

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic vinegar
  • Sherry wine vinegar
  • Cooking spray
  • Dijon mustard
  • Mayonnaise
  • Honey
  • Parmesan cheese
  • Red pepper flakes
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1 lb Italian-style turkey sausage (sweet or hot)
  • 1 pork tenderloin (about 1 lb)
  • 1 ball fresh mozzarella
  • 1 large eggplant
  • 1 head garlic
  • 2 shallots
  • 1 lemon
  • 1 large package Spring greens
  • 1 bunch broccoli rabe
  • 1 bunch fresh basil
  • 1 beefsteak tomato
  • 1 package golden raisins
  • 1 wide loaf sourdough bread
  • 1 package orrechiette pasta

    Day 1 - Turkey Sausage Subs w/ Basil Mayo

    Heat a grill-pan or skillet to medium-high heat and coat lightly with oil or cooking spray. Add 2 sausage links and cook, turning, until browned and cooked through, about 15-18 minutes.

    Meanwhile, mix together desired amount of mayonnaise with chopped fresh basil and a squeeze of fresh lemon juice.

    Cut sourdough loaf in half. Cut one half into two nice-sized rolls and save remaining half for use in day 5. Slice open rolls and spread mayo over top and/or bottom.

    Slice cooked sausages down the middle lengthwise to open the sausage up. Add to prepared sandwich rolls and top with a handful of mixed greens.

    Day 2 - Orecchiete w/ Broccoli Rabe & Sausage *Makes leftover Broccoli Rabe for use in Pork Panini

    Bring a pot of salted water to a boil. Cook the broccoli rabe until tender but still crisp, about 1 minute. Transfer to ice water to cool, leaving the cooking liquid. Add pasta and cook until al dente. *Reserve half the broccoli rabe (in oil w/ salt and pepper) for use in day 5.

    Meanwhile, preheat a large deep skillet and coat lightly with oil. Remove 2 links of sausage from casings and add to pan, crumbling with a spoon. Cook until browned, about 10-12 minutes. Add 2 cloves minced garlic and cook for another minute. Add crushed red pepper flakes to taste.

    Add the remaining cooked broccoli rabe, the cooked pasta, and a drizzle of olive oil to the pan, tossing to combine.

    Serve topped with parmesan cheese.

    Day 3 Prep (Marinate pork overnight): Place pork loin in a plastic seal-able bag and add 1/4 cup sherry wine vinegar, 1 tbsp honey, 3 cloves minced garlic, 1 tbsp Dijon mustard, 1 tsp Kosher salt, and 1/4 tsp crushed red pepper. Drizzle in a bit of olive oil and rub to combine. Refrigerate overnight.

    Day 3 - Pork Tenderloin with Spicy Seared Eggplant eggplant recipe adapted from Martha Stewart *Makes leftover Grilled Pork & Eggplant for use in Pork Panini and Eggplant Caprese

    Preheat grill or oven to 350 degrees. Remove pork from marinade and grill, turning, until thickest part reaches 155 degrees, about 30-40 minutes. Let rest 10 minutes before slicing half into 3/4-inch thick slices. *Reserve other half for use in day 5.

    Meanwhile, slice eggplant into 1/2-3/4 inch thick slices. Sprinkle with salt and set on a wire rack for at least 10 minutes to remove bitterness. Rinse eggplant and pat dry.

    Whisk together 2 minced shallots, 1 clove minced garlic, 3 tbsp sherry vinegar, 1 tbsp honey, 2 tbsp golden raisins, and 3 tbsp water. Slowly whisk in 3 tbsp olive oil and season with salt and crushed red pepper to taste.

    Brush grill or grill pan with oil and add eggplant slices. Cook, turning once, until charred and tender, about 10 minutes. *Reserve half for use in day 4.

    Drizzle sliced pork and eggplant with dressing and serve with simple greens.

    Day 4 -Grilled Eggplant Caprese Salad *Uses leftover Grilled Eggplant

    Layer sliced eggplant with sliced fresh mozzarella (reserve 2-4 slices for use in day 5), whole basil leaves, and sliced tomato. Drizzle with balsamic vinegar and extra-virgin olive oil.

    Serve sprinkled with salt and freshly ground black pepper.

    Day 5 - Pork, Rappini & Mozzarella Panini *Uses leftover Grilled Pork and Broccoli Rabe

    Thinly slice leftover pork and slice remaining bread into 4 pieces. Layer two slices with pork, reserved broccoli rabe, and reserved mozzarella. Drizzle with balsamic vinegar and sprinkle with crushed red pepper. Close with remaining pieces to form sandwiches.

    Heat a grill pan or panini press to medium-high and coat lightly with olive oil. Add sandwiches and grill until crisp and golden brown, about 5 minutes per side.

    Slice and serve hot.

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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano