WEEK 10: three little pigs
THE MENU
Garlic Crusted Pork Tenderloin
Crispy Baked Fish Tacos
Pork Fried Rice
Mushroom & Spinach Gnocchi
Pork Banh Mi Bowls
Shakshuka with Feta & Pita
This week leans into cook-once, eat-twice efficiency without feeling repetitive. You’ll roast pork once and transform it into three very different meals, stretch rice across nights, and balance hearty comfort food with lighter, brighter plates.
As always, these six dinners are designed to feed four, reuse proteins where it makes sense, and keep weeknight cooking efficient without sacrificing flavor.
The 6 Dinners for This Week
Herb and Garlic Crusted Pork Tenderloin with Roasted Broccoli
This is your anchor meal for the week. Juicy pork tenderloin roasted with garlic, herbs, and lemon alongside crisp‑tender vegetables. It feels classic and satisfying — and sets you up with perfectly cooked pork for two future dinners.
Crispy Baked Fish Tacos with Cilantro‑Lime Rice
A lighter, crunchy taco night that still feels fun and filling. Oven‑baked fish keeps things easy while the bright slaw and citrusy rice bring freshness. Extra rice here does double duty later in the week.
Pork Fried Rice with Spring Vegetables
A fast, skillet‑based dinner that turns leftovers into something crave‑worthy. Savory pork, tender vegetables, and fluffy rice come together for a takeout‑style meal that’s quicker (and better) than ordering in.
Creamy Mushroom and Spinach Gnocchi
This is your cozy comfort night. Pillowy gnocchi coated in a rich, creamy sauce with sautéed mushrooms and spinach — vegetarian, indulgent, and perfect for a slower evening.
Pork Banh Mi Bowls with Pickled Vegetables
Bright, crunchy, and packed with contrast. The same pork from earlier in the week is transformed with tangy pickled vegetables, fresh herbs, and bold Vietnamese‑inspired flavors for a totally different experience.
Shakshuka with Feta and Herb Pita
Breakfast‑for‑dinner in the best way. Eggs simmered in a spiced tomato sauce, finished with feta and served with warm herb pita. Comforting, protein‑rich, and ideal for a low‑effort night.
Ingredients You’ll Use This Week
Proteins
- Pork tenderloin
- White fish
- Eggs
Produce
- Broccoli
- Mushrooms
- Spinach
- Bell peppers
- Carrots
- Cabbage
- Cucumbers
- Onions
- Garlic
- Fresh herbs
- Tomatoes
Grains & Bakery
- Rice
- Gnocchi
- Tortillas
- Pita
Dairy
- Parmesan
- Feta
- Cream
- Yogurt / crema
Pantry & Misc
- Olive oil
- Soy sauce
- Vinegar
- Spices
- Mustard
Why This Week Works
- Intentional leftovers: One pork tenderloin becomes three distinct dinners.
- Minimal midweek prep: Rice and proteins are reused strategically.
- Balanced variety: Comfort pasta, fresh bowls, global flavors, and a breakfast‑for‑dinner favorite.
- Family‑friendly but interesting: Familiar formats with upgraded flavors.