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Volume 49

Dinner This Week: Pan-Seared Pork Tenderloin

By Keith Dresser Published

This week’s menus include Pan-Seared Pork Tenderloin Steaks, Spaghetti with Pecorino Romano and Black Pepper, and Clams Steamed in White Wine for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Pan-Seared Pork Tenderloin and Braised Potatoes

For well-browned Pan-Seared Pork Tenderloin Steaks, we begin by lightly pounding the pork to create two flat sides that are easy to sear. We then slowly cook the pork in a low oven to ensure that the meat cooks evenly from edge to edge, ensuring that every bite is moist and tender. Finally, we sear the meat to develop a rich brown crust. Braised Red Potatoes with Lemon and Chives is a one-pot side dish that features the benefits of both boiling and roasting. We combine small red potatoes, butter, and salted water in a 12-inch skillet and simmer the potatoes until they turn creamy. Once all of the water has evaporated, the potatoes brown in the butter.

Printable Shopping Lists: Pan-Seared Pork Tenderloin and Braised Potatoes

Equipment Review Slotted Spoons

We rounded up eight dishwasher-safe nylon, silicone, and stainless-steel spoons, and used them to fish out green peas, poached eggs, meatballs, and jumbo shrimp from liquids in different kinds of cookware.

Dinner 2: Cacio e Pepe and Brussels Sprout Salad

For Cacio e Pepe that is creamy and smooth, we swap butter for heavy cream, which contains more emulsifying proteins that encourage the water and fat to form a saucy consistency rather than separate. Our Brussels Sprout Salad with Warm Browned Butter Vinaigrette uses a warm vinaigrette to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Manchego cheese, chopped toasted hazelnuts, and baby arugula add richness, flavor, and peppery zing.

Printable Shopping Lists: Cacio e Pepe and Brussels Sprout Salad

Equipment Review Large Dutch Ovens

Dutch ovens do it all. But which pot makes “it all” easiest?

Dinner 3: Steamed Clams and Herbed Garlic Bread

To flavor our Clams Steamed in White Wine, we make a quick broth using wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. Once the clams open and are removed from the pot, we turn the cooking liquid into a rich sauce by adding butter. Our Herbed Garlic Bread starts by toasting a generous amount of whole garlic cloves to mellow any harshness and highlight their rich, sweet, nutty flavor. Then, we add a small amount of cheese and four different herbs for depth and complexity.

Printable Shopping Lists: Steamed Clams and Herbed Garlic Bread

View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.