Weekday lunches

Happy Labor Day! (Monday holiday :D)
This week I didn’t cook much for the short week, and well, I just don’t feel like cooking when it’s so hot! So I just baked some pork and make some pasta. That’s about it. Spoiling my laziness.  Wakakakaka

Baked stuffed pork tenderloin

2 tbsps of lemongrass sauce
2 small oyster mushrooms (about 1/4 inch slices)
a handful and some more of arugula
1 pork tenderloin (1 1/2 lb)

Brown the mushrooms with some olive oil,  salt and pepper.  Set aside to let cool.
Cut the tenderloin from the middle (horizontally) and stop at 1/2 inch away from edge, I spread out the sides as well. Then pound it to 1/2 inch thick.

Spread the lemongrass sauce on top. Then the arugula and mushrooms.  Season with salt and pepper. Tie it up with kitchen twine.
Season the outside with salt and pepper and any herbs you like (I used oregano and herbs de Provence)
Preheat the oven at 375F.
Sear the pork in a hot pan with 2 tsps of olive oil. About a minute and a half per side or until golden.
Transfer it to a baking sheet and bake for 45 mins.

Let it cool for 15 mins then slice.

Pasta with sausage,  mushrooms and kale (and some backyard cherries tomatoes)
A handful of spaghetti (I like whole grain)
2 sausage links (remove casing)
2 small oyster mushrooms (small dice)
4 handful of chopped kale

Boil a big pot of salted water and cook the pasta according to the package.
Brown the sausage and mushrooms in a big pan over medium high heat with 1 tap of olive oil (sausage would release some oil, if not, add some more oil)
Sqeeze each tomato to the pan so the juice become part of the sauce. Season with salt and pepper.
Add kale and 1/2 cup of pasta water. Add a pinch of red pepper flakes if you like. With a little bit more salt and pepper.
Add pasta to the mixture.