- Risotto with Beans and Vegetables (see recipe below)
- Salad with Olives and Artichokes
- Roast Pork Tenderloin
- Crusty Bread and Olive Oil
A bowl of hearty Risotto with Beans and Vegetables could stand on its own as an entree, but adding Roast Pork Tenderloin makes it even better. Start with Salad with Olives and Artichokes and add Crusty Bread and Olive Oil to round out this Italian-flavored meal. Look for a marinated pork tenderloin -- they come in many flavors now and make prep time even easier. Olives and marinated artichokes should always be in your pantry. They're so versatile that you can add them to anything to boost flavor.
Risotto with Beans and Vegetables
Salad with Olives and Artichokes
Dress a green salad with any creamy or oil and vinegar Italian dressing. Then toss in pitted olives and marinated artichoke hearts for added flavor.
Roast Pork Tenderloin
Heat oven to 425 degrees F. Line a jellyroll pan with foil. Roast tenderloin 25 minutes, or until thermometer registers 160 degrees F. Buy a seasoned tenderloin or marinate a plain one in Italian vinaigrette for at least 20 minutes before cooking.
Crusty Bread and Olive Oil
Warm crusty Tuscan bread in the oven with the tenderloin for a few minutes to really crisp the crust. Slice and serve with olive oil for dipping.