Quick Meals with Teens
I spent Saturday cooking Quick Meals with teens at the Doraville library. Joanne the children's librarian contacted me some months ago and asked about my library cooking programs. She had heard about me from Myguail, was starting a teen program and thought cooking would be a good start.
We agreed on a date, a time and a menu and I headed to Doraville Saturday about 11 am with my photographer husband. Much easier to get pictures if someone else takes them!
It takes some planning and preparation to cook at a library. I need to bring equipment, groceries, tablecloths and extension cords. You never know. There is usually water available, outlets and tables. I arrive about an hour before to get ready.
We limited the class to 25 but since it was the beginning of the teen programming weren't sure how many would come. I never worry about the amount of food though, there is usually enough and if too much the library staff and other patrons are happy to help with the eating.
The menu included 3 quick meals. I do some of the cooking but I do ask for volunteers and I had eager volunteers to help chop fresh sage, stir chili, make sauce for the pork. I needed the help.
Chicken Chili Florentine Ravioli
We didn't have an oven at the library but our pork was excellent. You can make it easily at home.
Mustard Maple Pork Tenderloin
serves 4 to 6
6 tablespoons Dijon mustard, divided
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed
4 teaspoons canola oil
1/2 cup cider vinegar
4 tablespoons maple syrup
3 teaspoons fresh sage, chopped
- Preheat oven to 425°F.
- Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
- Slice the pork, add any accumulated juices to the sauce along with the sage. Serve the pork topped with the sauce.
And then of course it's time to eat!
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