Cook once, eat twice pork tenderloin and Cuban Sandwiches

A few times recently, my grocery store has run huge pork tenderloins on sale for around $8. I mean whole loin the size of your arm!
Here's what I have done with my bargain meat, to very tasty results:

Grilled Pork Tenderloin

Cut whole tenderloin in half cross-wise to make two shorter lengths. In a gallon-sized zip-lock bag, create about 1 cup of marinade. I use about 1/2 cup of Italian dressing (I like the Kraft Tuscan), about a tbsp of spicey mustard, 2 or 3 tbsp of Dale's marinade (it's way too salty full-strength but works great this way) or Worcestershire sauce, a shake or two of montreal steak seasoning, and a little water. Add the pork to the marinade and let set for at least half an hour. Grill until a meat thermometer says it's done.

The first night, I serve half of the meat with mashed potatoes, a green veg, rolls, etc.

Cuban Sandwiches

If you aren't familiar with the Cuban sandwich, it is a very specific type of pressed sandwich that is always made with the same ingredients. The only variation seems to be mustard or no mustard. Mayo is an abomination!

2 loaves wide Italian bread (like French but usually wider and flatter and a little softer) or 1 package hoagie rolls
1 half of grilled pork loin, heated
1 pkg good quality sliced deli ham
1 pkg sliced swiss cheese
Sliced dill pickles (get the flat, un-ridged "fast food style" ones if you can)
mustard

Cut Italian bread (if using) into sandwich-sized lengths and split lengthwise (to make a top and a bottom), spread with mustard, and set aside.
Slice pork loin about 1/2 inch thick. I actually don't cut full slices, but kind of cut it off at differing angles so that each piece is not as wide as the whole. (Does that make sense?) On each roll, layer pork loin, a few slices of ham, swiss cheese, and pickles.

Now, if you do not have a sandwich press, like I don't, you have to get a little creative for the pressing part. What has worked for me is lining them up on a warm griddle and them mashing them with a cookie sheet, flipping to heat on both sides. I've also done pretty well just arranging them in a large skillet and pressing them with a large sauce pan or Dutch Oven (do people still call them that?) As for the waffle iron experiment, well...

Lazy Eileen's Casserole

Rita told me I haven't posted anything on her dinner blog and I explained to her, I don't really DO recipes.

Seriously, I was asked to bring in our family's favorite recipe for school to post on the board and I sent in this:

1 box of shake and bake
a package of pork chops
a container of Bob Evans ready to serve mashed potatoes
head of broccoli

Open pork chops. Put in shake and bake bag. Pour in shake and bake topping.
Shake.
Put in a casserole and BAKE for 35 minutes in a 425 degree oven.
Set table
Wash Broccoli.
Heat broccoli in microwave. heat potatos.

HOller at family that dinner is ready.

THAT is the kind of meals we have at our house. some kind of a meat, a fresh vegetable I nuke in the microwave..and either some pillsbury rolls, a loaf of bread, or those mashed potatos you get in the cheese section of the grocery store.

Sometimes I get a little wild and we will substitute....Egg Noodles for the potatos and my family thinks I'm the bomb.


BUT...BUT...I do have a casserole that my family loves. I think its okay - its certainly not UNCOMMON. YOu might know it as Tater Tot casserole. I call it Lazy Eileen's Casserole.

Here ya go:

1 Bag of Ore Ida Tater Tots (Yes, you MUST use this brand - they have a special seasoning and crunch up nicely
1 Pound of Ground Meat (I use turkey..you could do beef)
1 Can of Cream of _______ Soup. You pick your type...broccoli, mushroom, chicken
A little evaporated milk (don't use the sweetened kind..did that once YUCK)


Cook your meat and drain it.
Put PAM or some kind of nonstick on your casserole dish.
Dump the meat in the dish.
Dump the cream of ____ soup in the dish, add some evaporated milk.
No, I don't know how much to add...make it soupyish.
Dump the tater tots and stir it up some more.
Dribble some more milk on the tater tots, but not all of it.
Add a lid
Put in 425 degree oven for 35 minutes. Check it to see if it is bubbling yet. Keep checking until it starts bubbling. Remove lid for 10 minutes to brown up the tater tots.

Serve with a smile.
Feed 4 with lunch leftovers for the next day.