Grilling offers a great opportunity to cook in a larger quantity, which makes creating a menu plan for the week even easier. Grill up pork tenderloins and peaches – enough for a few meals. Simple, fresh ingredients can make an amazing dinner with leftovers that can be used later in the week. Add these Breakfast and Dinner ideas to your menu. These and other delicious recipes are available on Inseasonezine.com.

Dinner ideas-
(Day1)
Basil-Champagne Grilled Pork Tenderloin with Grilled Peaches(Day2)
Leftover Lemony Pork, Kale and White Bean FettuccineBreakfast idea –
Waffles Topped with Yogurt and Grilled Peaches

Scan for the Lemony Pork, Kale & White Bean Fettuccine recipe.

Directions:

• In small bowl, whisk Champagne, 1/4 cup oil, basil, lemon zest, salt, and pepper. Place pork in a large zip-top plastic bag; add Champagne mixture and seal bag, pressing out excess air. Refrigerate at least 4 or up to 24 hours.
• Prepare outdoor grill for direct grilling over medium-high heat. Remove pork from marinade and let stand at room temperature for 15 minutes. Discard excess marinade. Place pork on hot grill rack; cover and cook 25 minutes or until internal temperature reaches 140°F, turning 1/4 turn every 5 minutes. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes (internal temperature will rise 5-10°F upon standing).
• Brush peaches with remaining 1 Tbsp. oil. Place peaches, cut side down, on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning occasionally.
• Slice 1 pork tenderloin; serve with grilled peaches. Refrigerate 2nd tenderloin for Day 2 recipe.