Last night's dinner? Whole wheat rotini in alfredo sauce served with breaded pork tenderloin medallions. Sounds kind of boring when you just write it out like that... like I could have just poured sauce over noodles and shake n baked a pork loin. That's not what I did.
My alfredo sauce from a jar (Classico is my fave brand) became uber alfredo sauce when I crushed two cloves of garlic in it, then added a cup of freshly grated cheddar and parmesan cheese. I also added a bit of fresh cracked pepper.
My pork tenderloin? That was marinated in a piri piri sauce (PC brand bottle), honey and Franks Red Hot (I maybe do put that sh*t on everything), and then I breaded the outside of the meat with breadcrumbs and parmesan. Bake on 400 for 30 or so minutes to an internal temperature of 160ish and you're all good. THIS was delicious.
Not much I could do with whole wheat pasta but it's healthy so it gets a bye.
This entire dinner including the side salad I tossed together with balsamic took about 35 minutes (55 with the marinade but I don't count marinade time as I can do other things... like shower after the gym).
Changing the ordinary jarred sauces, plain jane products into special food is easy... just experiment. I haven't gone wrong yet. It also helps to arrange things really nicely on the plate. Just because a meal was quick to put together, doesn't mean you have to be thoughtless with how you arrange it. Make it pretty and it feels like it took much longer to prepare.
And if I had wine last night, I would have likely had a sauv blanc or something really fresh and crisp to cut the fat in the sauce/spice/richness of the pork. I took the night off though... which I always regret but my liver thanks me for.
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