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Dinner This Week

Dinner This Week: Cooking from the Pantry - Vol. 14

This week’s menus include Grilled Pork Tenderloin, Sicilian Fish Stew, and Skillet Penne with Sausage for dinner in about an hour.
By Published July 10, 2020

Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

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Dinner 1: Grilled Pork Tenderloin and Watermelon Salad

Game Plan: Start by prepping the pork (steps 1 and 2). While the pork stands, prep the salad ingredients, but wait to combine them. Start heating your grill once the pork has marinated for 20 minutes. Toss the salad while the cooked pork rests in step 4.

Garlic-Lime Grilled Pork Tenderloin Steaks relies on honey for browning and fish sauce for added meatiness. Feel free to use lemon juice instead of lime juice. Basil or parsley can be used in place of the cilantro. Watermelon Salad with Cotija and Serrano Chiles makes a light and refreshing accompaniment to the pork. Jalapeños can be substituted for the serranos, or simply omit them for a milder salad. If cotija is unavailable, try feta instead.

Printable Shopping Lists: Grilled Pork Tenderloin and Watermelon Salad


 

Dinner 2: Sicilian Fish Stew and Garlic Bread

Game Plan: Prep and cook the fish stew through step 2, using the unattended simmering time to prep the garlic bread (step 1). Once the fish is added to the stew, bake the garlic bread.

Sicilian Fish Stew calls for fish stock, but bottled clam juice is a good substitute. Sturdy fish like tuna or halibut can be used in place of the swordfish. Flakier fish like cod will also work, but the pieces may break apart when simmering. Parmesan and Asiago Cheese Garlic Bread starts with toasting the garlic, which helps to mellow its flavor. We like a 50:50 blend of Asiago and Parmesan, but feel free to use just one or the other.  A loaf of supermarket Italian bread, which has a soft, thin crust and a fine crumb, works best here.

Printable Shopping Lists: Sicilian Fish Stew and Garlic Bread


 

Dinner 3: Skillet Penne with Sausage and Leafy Green Salad

Game Plan: Start by prepping and cooking the penne. While the penne cooks (step 2), prep the salad ingredients. Toss the salad right before serving.

Skillet Penne with Sausage and Spinach was developed using Italian-style turkey sausage, but other types of turkey or pork sausage can be used. If using pork sausage, drain off the fat before adding the pasta. It's fine to substitute other short tubular pastas (like ziti) for the penne. The Leafy Green Salad can be adapted to work with your favorite mix of greens or lettuces. Feel free to use any type of vinegar in the dressing, but make sure to stick with a 4:1 ratio of oil to vinegar.

Printable Shopping Lists: Skillet Penne with Sausage and Leafy Green Salad


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

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JC
JOHN C.
16 days

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.

MD
MILES D.
JOHN C.
9 days

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!

CM
CHARLES M.
11 days

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.