Fall back to school starts here at UGA tomorrow, and I’ve got an incredibly busy week ahead of me. Being a realist, I know that I won’t feel like cooking after working a 12 or 13 hour day – and I’ll be less likely to want to do so after two or three or four of them. Tonight, I wanted to cook a really filling, really satisfying meal to tide me over on some good eats until next week and give me leftovers for at least one night. I had a few odd and ends left over from last week’s grocery trip, including a pork tenderloin, so I went about assembling a meal out of them. It ended up doing exactly what I hoped. I’m officially ready for the week.

Roast Pork Tenderloin

2 lbs extra lean pork tenderloin

kosher salt and freshly ground pepper

extra virgin olive oil

2 T paprika

2 T cumin

1/2 tsp. cayenne pepper

8 cloves garlic, minced

zest of 2 oranges

zest of 1 lime

2 tsp. coriander

2 tsp. fennel seeds

Preheat oven to 450º. Drizzle a baking dish with a little extra virgin olive oil, then place the pork tenderloin in the dish. Season the tenderloin with salt and pepper, then rub the tenderloin down with oil. Combine the remaining ingredients in a small bowl and mix well. Massage the spice rub into the tenderloin. Roast for 15 minutes, then turn and reduce heat to 400 for 10 more minutes. Remove, let rest for five minutes, and carve into slices.

Serves 6-8.

Pineapple Rice

1 1/2 C rice

1 C chicken stock

2 C water

1 8 oz can pineapple tidbits, in 100% juice

3 scallions, thinly sliced

2 T cilantro

juice of a lime

sea salt and freshly ground pepper

In a medium saucepan, combine rice, water, and chicken stock. Cook rice according to package directions. When done, fluff the rice. Drain the pineapple, and reserve the juice for another use. Stir in the pineapple tidbits, scallions, and cilantro and squeeze in the lime juice. Season with salt and pepper to taste, then serve.

Serves 6.

Red Onion Salad

4 oranges, supremed

1 red onion, very thinly sliced

2 T cilantro

2 T extra virgin olive oil

2 T red wine vinegar

sea salt and freshly ground pepper

In a serving bowl, combine the oranges supremes, onion, and cilantro. Drizzle with the olive oil and vinegar, then toss to combine. Season to taste with salt and pepper.

Serves 4.

