Sunday NIght Dinner

GRILLED PORK LOIN WITH CREAMY GARLIC PARMESAN ORZO AND BACON RANCH  PASTA SALAD

This company-worthy dinner shines no matter what day it's served. Grilled Pork Loin pairs well with a side of Creamy Garlic Parmesan Orzo and a colorful veggie Bacon Ranch Pasta Salad. The contrasting textures and flavors make this a memorable meal. 

Creamy Garlic Parmesan Orzo is the perfect comfort food that comes together in just 30 minutes, using only one pot! It works well as a side dish or for a complete meatless meal. It's creamy and cheesy and sure to become a family favorite! Optional add-ins: fresh green peas, spinach, and/or sauteed mushrooms. The recipe serves four and was adapted from jocooks.com

Ingredients: 

• 4 pork loin pieces, grilled 
• 2 tablespoons olive oil
• 4 tablespoons butter (unsalted)
• 3/4 cup onion (chopped)
• 4 cloves garlic (minced)
• 2 cups orzo, dry (Italian pasta) 
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 2 cups chicken broth (low sodium)
• 2 cups half and half 
• 1½ cup Parmesan cheese (freshly grated from a block rather than pre-shredded)
• Pinch of red pepper flakes
• 1 teaspoon Italian seasoning
• 1/4 cup white dry wine
• 2 tablespoons fresh parsley (chopped)

Directions:

• In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
• Add the orzo to the skillet and let it cook for about 2 minutes just so that it starts to toast lightly, giving it a nutty flavor.
• Season with salt and pepper, then stir in the chicken broth and half-and-half. Bring to a boil, then turn the heat down to medium-low. Add spices, cover with a lid, and let it cook for 5 minutes.
• Remove the lid and stir in the Parmesan cheese, wine, and fresh parsley if using. Cook uncovered for 5 minutes more. Serve immediately.

Notes
You'll want to store this dish in an airtight container to ensure it lasts for up to 3 - 4 days in the fridge. To reserve, add in more chicken broth if needed, as orzo is a pasta that absorbs the liquid. 

Bacon Ranch Pasta Salad

This is an easy salad that's great for grilled meals and potlucks. Every bite has a crunch and a satisfying taste. This salad is very versatile, with add-ins like small grapes and black olives. A homemade dressing is included in the recipe, but a store-bought dressing could be used. The recipe is adapted from  therecipecritic.com  and serves 4. 

Ingredients:

• 1 cup fusilli tri-color pasta, or pasta of choice, dried
  
• 6 slices bacon, cooked and crumbled
• 3 Roma tomatoes, diced
• 2-3 cups broccoli, chopped
• 1/3 cup salted sunflower seeds 
• 3/4 cup dried cherries or cranberries
• 1-1/2 cups cheddar cheese, shredded
• Croutons
• 1 cup mayonnaise or Greek yogurt
• 1 packet dry ranch seasoning (about 2 tablespoons)

Directions:

• Cook the pasta according to package directions. Drain and rinse in cold water.
• Cut up broccoli and tomatoes and add them to a large bowl.
• Combine the drained pasta, bacon, cheese, dried cranberries, and sunflower seeds with the broccoli.
• In a small bowl, whisk the mayonnaise and dry ranch seasoning. Add dressing to the salad bowl of pasta and veggies and mix until combined.
• Chill for several hours until serving.