Wednesday- Smoked Paprika Pork

Adapted from Clean Eating

Chef’s Notes: Pork was on sale, but yet we still spend $15 on a pork loin. Before the gasping begins, we are going to get 6 meals out of that bad boy, starting with this one! Whenever we buy big hunk o’ meat like that, I weigh it and tell him how many servings to slice, then SmithCale (AKA my in house butcher, especially for whole chickens because I feel like TOO much of a carnivore breaking it’s widdle bones) cuts it. We bag, tag, label and freeze!

Plan of Attack:

1. Cook all in one pan

Ingredients for 2:

8 oz pork loin

1 tsp olive oil

Smoked Paprika to taste

Salt and pepper to taste

Instructions:

1. Heat olive oil in skillet over medium-high heat
2. Sprinkle both sides of the pork loin with smoked paprika, salt and pepper
3. Cook for about 3-5 minutes on each side or until the internal temperature is 160 degrees.
4. Enjoy over Succotash con Edamame

Food for Life,

the SupperSmiths, forging one meal at a time

Succotash con Edamame

Plan of Attack:

1. Cook all in one pan!

Ingredients for 2:

1 tsp olive oil

¼ onion, thinly sliced

½ red bell pepper, julienned

½ C frozen corn, thawed

½ C frozen edamame, thawed

1 Tbsp red wine vinegar

Handful fresh cilantro, chopped, and hopefully homegrown

Salt and pepper to taste

Instructions:

1. Heat olive oil in skillet over medium-high heat
2. Add onion and bell pepper; sauté 2 ½ minutes
3. Add corn and edamame; sauté 3 minutes
4. Remove from heat and toss with red wine vinegar, cilantro, salt and pepper
5. Easy, huh?