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 This Week: Broiled Pork Tenderloin
Dinner 1: Broiled Pork Tenderloin with Pan-Steamed Asparagus
The intense heat of the broiler gives our Broiled Pork Tenderloin the well-browned exterior and rosy-pink, juicy center usually produced by roasting but in a fraction of the time. We cook the pork in a disposable aluminum pan to reflect the radiant heat of the broiler toward the meat, ensuring that the interior doesn’t overcook by the time deep browning occurs. For our Pan-Steamed Asparagus with Mint and Almonds, we steam the asparagus in a small amount of water in a covered skillet to which we also add butter, salt, and garlic. We then simmer until the water evaporates, leaving the asparagus crisp-tender. A final toss with sherry vinegar, fresh mint, and smoked paprika adds complexity.
Printable Shopping Lists: Broiled Pork Tenderloin and Pan-Steamed Asparagus with Mint and Almonds
12-Inch Nonstick SkilletsWe demanded our contenders clear a slew of sticky hurdles.
Dinner 2: Kung Pao Chicken with Sautéed Baby Bok Choy
To get the requisite tingly, spicy flavor in our Kung Pao Chicken, we use toasted crushed Sichuan peppercorns and arbol chiles that we halve lengthwise to expose their interiors and maximize the flavor they add. We cover the skillet to facilitate quick and even cooking of diced chicken thighs. Finally, we add celery for crisp freshness and a final addition of scallions and toasted peanuts for all-important crunch. Sautéed Baby Bok Choy is lightly steamed to soften the stems before being quickly sautéed. A mixture of oyster sauce and fresh chopped ginger forms the base of a salty and mildly spicy sauce.
Printable Shopping Lists: Kung Pao Chicken and Sautéed Baby Bok Choy with Oyster Sauce and Ginger
Best Garlic PressesSure, you can mince garlic with a knife, but a good garlic press makes the job faster and easier.
Dinner 3: Grilled Tuna Steaks with Napa Cabbage Slaw
For Gas-Grilled Tuna Steaks (find the charcoal version here) with a smoky char and a moist interior, we coat the fish in a red wine vinegar and mustard vinaigrette prior to grilling. Honey in the vinaigrette promotes browning, and oil keeps the fish moist. Napa Cabbage Slaw offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down dish, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches an ideal level of bright acidity.
Printable Shopping Lists: Grilled Tuna Steaks and Napa Cabbage Slaw with Carrots and Sesame
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.