A small meal with separate cooking jobs
| Dish | Quantity | Setup |
|---|---|---|
| Apple mustard pork tenderloin | 1 pound tenderloin for 2 generous main portions | 250°F smoker, then an immediate skillet finish |
| Savory sweet potato wedges | 12 ounces sweet potato for 2 sides | 425°F oven |
| Cucumber and radish salad | 1 small cucumber and 4 radishes for 2 sides | Cold preparation |
The pork recipe includes its apple sauce. The wedges include a small mustard yogurt dip. These are already in their shopping ingredients and do not need separate sauce allowances.
Build the shopping list
This opens a fresh menu for two regular adult portions with no added leftovers, replacing the saved plan. The recipes and guest count remain editable. Keep the full batch quantities. This menu does not depend on a promised spare pork portion, because tenderloins vary in trimming and cooking loss.
Use the smoker window wisely
- Prepare the cold vegetables and dressing first, keeping them separate in the refrigerator. Read all three recipes and set out two pans for the pork sauce and finish.
- Start the tenderloin at 250°F. Its gentle stage is estimated at 35 to 65 minutes, so check its actual temperature rather than starting the wedges from a rigid clock.
- Prepare the apple sauce while the pork smokes. Cut the sweet potato wedges and heat the oven to 425°F. The wedges need about 25 to 35 minutes.
- Begin the wedges while the pork is still in its gentle stage. Have the finishing skillet hot before the tenderloin reaches its intermediate reading. Move the pork straight to the skillet and finish to at least 145°F before removal.
- Rest the pork at least 3 minutes. During that rest, dress the cucumber salad and divide the wedges. Slice the pork and add the warm apple sauce.
If the wedges finish first, keep them hot at 140°F or above for the short wait. If the pork takes longer than expected, the meal time moves. Partly cooked meat should not wait on a counter for a side dish.
Keep this supper small
No extra appetizer or dessert is needed to make the menu complete. Add one only if you want it. The pork cut map helps distinguish tenderloin from a larger loin roast. For a holiday bird instead, use the turkey planning guide.