Castilian Sunday Supper

1. FINAL MENU

• Cuisine: Spanish
• Serve time: 5:00 PM

This menu pairs a quick, savory pan-seared pork medallion finished in a glossy cider-pimentón pan sauce with warm Patatas a lo Pobre for comfort, vibrant garlic-and-almond green beans for snap and texture, and a simple tomato and sherry-vinaigrette salad to brighten the plate—rounded with rustic bread and a kid-friendly sparkling apple–orange cooler plus a Rioja for adults. Each component is timed so the seared elements and dressed salad finish at the table for best texture while the starch holds briefly to allow a single cook to execute comfortably.

• Pan-Seared Pork Medallions with Cider & Pimentón Sauce
• Patatas a lo Pobre (Spanish skillet potatoes with peppers & onion)
• Garlic Green Beans with Toasted Almonds (Judías verdes con almendras)
• Tomato & Sherry Onion Salad (Ensalada de Tomate y Cebolla)
• Rustic loaf, warmed
• Sparkling Apple–Orange Cooler (kid-friendly drink)
• Rioja (Tempranillo) — adult beverage (purchase)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Pork Medallions with Cider & Pimentón Sauce

Equipment

• 12" heavy skillet (cast-iron or stainless) and a second 10" skillet available for parallel finishing
• Instant-read thermometer
• Cutting board, chef's knife
• Tongs, silicone spatula, measuring spoons, liquid measuring cup

Ingredients

• 2 lb pork tenderloin, trimmed (about 32 oz total) — yields 10 medallions for 5 people
• 2 tsp kosher salt
• 1 3/4 tsp black pepper
• 2 tsp smoked Spanish paprika (pimentón dulce)
• 2 tbsp extra-virgin olive oil
• 1 small shallot, minced (about 1/4 cup)
• 2 cloves garlic, minced
• 1 cup (8 fl oz) apple cider
• 1 cup (8 fl oz) low-sodium chicken stock
• 2 tbsp sherry vinegar
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh flat-leaf parsley for garnish

Practical substitutions:

• If pimentón dulce is unavailable, use regular smoked paprika (same quantity) — flavor will be slightly less sweet.
• If sherry vinegar is unavailable, use 2 tbsp red wine vinegar + 1/2 tsp sugar.

Cooking / Baking

• Total cook time: 14 minutes active (plus short prep that can be done during other dishes)

Instructions

1. Trim and slice: Pat the pork tenderloin dry on the cutting board. Slice into 10 medallions, each about 3/4"–1" thick. Lightly press them flat so thickness is even.
2. Season: On a plate, combine 2 tsp kosher salt, 1 3/4 tsp black pepper and 2 tsp pimentón. Sprinkle and rub evenly over both sides of all medallions.
3. Heat pan: Set the 12" skillet over medium-high heat until hot (about 2–3 minutes). Add 2 tbsp olive oil, swirl to coat.
4. Sear: Add medallions in a single layer without crowding (work in two batches if necessary). Sear 3–4 minutes on the first side without moving, flip with tongs, then sear 2–3 minutes on the second side until an instant-read thermometer reads 140–145°F for medium (carryover will reach ~145–150°F).
5. Rest briefly: Transfer medallions to a plate and tent loosely with foil.
6. Sauce: Lower heat to medium. Add the minced shallot and garlic to the skillet and sauté 30–45 seconds until fragrant. Sprinkle the pan with 2 tsp pimentón (if extra pimentón desired; otherwise omit). Pour in 1 cup cider and 1 cup chicken stock and scrape browned bits for 30 seconds. Add 2 tbsp sherry vinegar. Bring to a simmer and reduce until slightly thickened, about 5–6 minutes.
7. Finish sauce: Whisk in 2 tbsp unsalted butter, taste and correct salt if needed (the recipe salt already accounts for medallions). Return medallions to the pan for 30–60 seconds, spooning sauce over them to heat through and glaze.
8. Garnish and serve: Sprinkle with 2 tbsp chopped parsley and serve immediately.

---

Patatas a lo Pobre (Spanish skillet potatoes with peppers & onion)

Equipment

• 12" skillet (can use the same skillet used for pork at different times)
• Vegetable peeler and sharp chef's knife
• Cutting board, slotted spatula

Ingredients

• 2.5 lb Yukon Gold potatoes (about 5 medium)
• 4 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced (about 1 1/4 cups)
• 1 green bell pepper, thinly sliced (about 1 cup)
• 2 cloves garlic, thinly sliced
• 1 tsp smoked paprika (pimentón dulce)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley for finishing

Practical substitutions:

• If Yukon Gold are unavailable, use Russet or red potatoes; adjust cooking time until tender.

Cooking / Baking

• Total cook time (prep + cook): 45 minutes

Instructions

1. Prep (10 minutes): Peel (optional) and wash potatoes. Slice to 1/8"–1/4" thick rounds. Slice onion and bell pepper thinly. Slice garlic.
2. Heat pan (2 minutes): Set 12" skillet over medium heat and add 4 tbsp olive oil.
3. Cook potatoes (30–35 minutes): Add potato slices in an even layer, sprinkle 1 tsp kosher salt, 1/2 tsp pepper and 1 tsp pimentón. Reduce heat to medium-low. Cook gently, stirring and turning every 6–8 minutes so potatoes brown without burning. After 12–15 minutes, add the sliced onion and pepper distributed over potatoes, and tuck slices into the potatoes so they cook through.
4. Add garlic (last 3 minutes): When potatoes are tender and golden (test by piercing), add sliced garlic and cook 2–3 more minutes to soften the garlic without browning it heavily.
5. Finish (1 minute): Sprinkle 2 tbsp chopped parsley, adjust seasoning if needed, and keep warm on the lowest heat for a minute before plating. These are best served within 10 minutes of finishing.

---

Garlic Green Beans with Toasted Almonds (Judías verdes con almendras)

Not nut-free: almonds.

Equipment

• Medium saucepan with lid
• Medium sauté pan (10" or 12") for finishing
• Slotted spoon, small bowl for ice bath

Ingredients

• 1.25 lb green beans, trimmed (about 20 oz)
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup sliced almonds (approximately 2.5 oz)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice (about half a lemon)

Practical substitutions:

• If fresh green beans are out of season, use frozen green beans (1.5 lb frozen) — thaw and pat dry before sautéing; reduce blanch time.

Cooking / Baking

• Total cook time (including blanch): 12 minutes

Instructions

1. Bring a medium saucepan of salted water to a boil.
2. Blanch (3–4 minutes): Add trimmed green beans and cook until bright green and just tender, 3–4 minutes. Use slotted spoon to transfer immediately to an ice water bath; drain and pat dry.
3. Toast almonds (2–3 minutes): In the sauté pan over medium heat, add almonds dry and toast, stirring, until golden and fragrant, 2–3 minutes. Transfer almonds to a small bowl and set aside.
4. Sauté (4–5 minutes): Add 3 tbsp olive oil to the pan over medium; add garlic and cook 30–60 seconds until aromatic. Add blanched, drained green beans and toss 3–4 minutes until heated through and garlic lightly golden.
5. Finish: Stir in toasted almonds, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Taste and adjust. Serve immediately.

---

Tomato & Sherry Onion Salad (Ensalada de Tomate y Cebolla)

Equipment

• Large bowl
• Chef's knife, cutting board

Ingredients

• 4 large ripe tomatoes (about 2 lb), sliced into wedges or thick rounds
• 1 small red onion, very thinly sliced (about 1 cup)
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Practical substitutions:

• If sherry vinegar is not available, use 2 tbsp red wine vinegar + 1/4 tsp sugar.

Cooking / Baking

• Total cook time: 0 minutes (prep only) — dress at service

Instructions

1. Combine sliced tomatoes and red onion in a large bowl.
2. Right before serving (within 5 minutes of plate-up) whisk together 3 tbsp olive oil, 2 tbsp sherry vinegar, 1 tsp salt and 1/4 tsp pepper. Pour over tomatoes and onions and toss gently.
3. Sprinkle parsley over salad and serve immediately.

---

Rustic Loaf, warmed

Not gluten-free: bread.

Equipment

• Oven, baking sheet

Ingredients

• 1 rustic loaf (about 20 oz) from bakery

Cooking / Baking

• Warm 8 minutes at 350°F

Instructions

1. At 4:52 PM (timeline), place loaf on baking sheet, heat in 350°F oven for 8 minutes. Slice and serve.

---

Sparkling Apple–Orange Cooler (kid-friendly)

Equipment

• Pitcher, measuring cup, glasses, ice

Ingredients (per kid serving)

• 6 fl oz apple cider
• 3 fl oz orange juice (pasteurized)
• 3 fl oz sparkling water
• Ice and an orange slice for garnish

Total for 3 kids

• 18 fl oz apple cider
• 9 fl oz orange juice
• 9 fl oz sparkling water

Cooking / Baking

• Total time: 5 minutes active; chill 1 hour if desired

Instructions

1. Chill apple cider and orange juice at least 1 hour before service if possible.
2. In pitcher, combine total apple cider and orange juice and gently stir; add sparkling water just before serving and pour over ice into glasses. Garnish with orange slice.

---

Adult Beverage — Rioja (Tempranillo)

Equipment

• Wine opener, red wine glasses

Ingredients

• 1 bottle Rioja (Tempranillo), 750 ml (choose Crianza or Crianza/Reserva according to preference)

Cooking / Baking

• No cook

Instructions

1. Chill slightly or serve at cellar temperature (~60–65°F). Open at table.

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: (Sparkling Apple–Orange Cooler) Put apple cider and orange juice in a pitcher and chill in refrigerator; if no fridge time available, place pitcher over ice. Confirm sparkling water chilled.
• 4:05 PM: (Patatas a lo Pobre) Wash potatoes. Peel (optional) and slice potatoes 1/8"–1/4" thick. Thinly slice the yellow onion and green pepper. Slice garlic. (Prep complete; place ingredients nearby.)
• 4:15 PM: (Patatas a lo Pobre) Heat 12" skillet over medium, add 4 tbsp olive oil. Add sliced potatoes in an even layer, sprinkle 1 tsp kosher salt, 1/2 tsp pepper and 1 tsp pimentón. Reduce heat to medium-low.
• 4:16 PM: (Patatas a lo Pobre) Let potatoes cook gently; set a timer to stir/turn every 6–8 minutes. Insert spatula now to confirm oil coverage.
• 4:25 PM: (Patatas a lo Pobre) Add sliced onion and bell pepper distributed among potatoes; continue to cook, stirring/turning at the next interval.
• 4:30 PM: (Pork prep) Trim pork tenderloin and slice into 10 medallions. Pat dry and season both sides with pimentón, salt and pepper. Mince shallot and garlic and have sauce ingredients measured.
• 4:35 PM: (Green Beans prep) Bring a medium pot of salted water to a boil (use burner 2). Prepare an ice bath in a bowl.
• 4:40 PM: (Patatas a lo Pobre) Check potatoes for tenderness; continue cooking so they finish shortly before service (keep heat medium-low; stir).
• 4:44 PM: (Pork — sear start) Heat 12" heavy skillet over medium-high; add 2 tbsp olive oil. When shimmering, add pork medallions in a single layer and sear 3–4 minutes undisturbed on first side.
• 4:47 PM: (Pork) Flip medallions, sear second side 2–3 minutes until thermometer ~140–145°F. Transfer medallions to a warm plate and tent loosely with foil.
• 4:48 PM: (Green Beans) Add blanched step: place green beans into the boiling water for 3–4 minutes until bright; immediately transfer to ice bath. Drain and pat dry.
• 4:48 PM: (Green Beans) Meanwhile, in a separate sauté pan over medium heat, add 1/2 of the 3 tbsp olive oil and toast 1/2 cup sliced almonds 2–3 minutes until golden; transfer almonds to a bowl.
• 4:50 PM: (Patatas a lo Pobre) Finish potatoes: add sliced garlic and cook 2–3 minutes until potatoes are tender and garlic soft. Sprinkle 2 tbsp chopped parsley, remove from heat and keep covered on the stove (they will be warm for service).
• 4:50 PM: (Bread) Place loaf in 350°F oven for 8 minutes to warm.
• 4:50 PM: (Pork — sauce) Return searing skillet to medium heat if necessary; add shallot and garlic, cook 30–45 seconds, sprinkle pimentón if using extra, then add 1 cup cider and 1 cup chicken stock and 2 tbsp sherry vinegar. Scrape brown bits and simmer to reduce, about 4–5 minutes.
• 4:52 PM: (Green Beans finish) In the separate sauté pan, add remaining olive oil, add sliced garlic and drained beans and sauté 3–4 minutes until heated through; add toasted almonds, 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp pepper. Keep beans warm in pan over very low heat.
• 4:56 PM: (Pork finish) Whisk 2 tbsp butter into sauce to glaze. Return pork medallions to the pan for 30–60 seconds, spooning sauce to glaze and bring medallions to serving temp.
• 4:57 PM: (Salad) Slice tomatoes and thinly slice red onion; in a bowl whisk 3 tbsp olive oil + 2 tbsp sherry vinegar + 1 tsp salt + 1/4 tsp pepper and hold until dressing at 4:59 PM.
• 4:58 PM: (Plating prep) Remove potatoes from stove and give a final stir. Remove beans from heat and set pan near stove for transfer. Remove loaf from oven and slice.
• 4:59 PM: (Salad — dress) Pour dressing over tomatoes and onions, toss lightly, sprinkle parsley. Quickly transfer beans to serving dish and spoon potatoes to serving dish.
• 5:00 PM: (Serve) Plate pork medallions with sauce, place potatoes and beans on table, set dressed salad and bread out, pour kid Sparkling Apple–Orange Coolers, open Rioja and serve. Meal served at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Potatoes — 2.5 lb (Yukon Gold)
• Tomatoes — 4 large (about 2 lb)
• Yellow onion — 1 large (for potatoes)
• Red onion — 1 small (for salad)
• Green bell pepper — 1 medium
• Green beans — 1.25 lb (trimmed)
• Garlic — 1 bulb ⁺ (about 7 cloves used total)
• Fresh flat-leaf parsley — 1 bunch ⁺ (about 6 tbsp chopped total)
• Lemon — 1 (for 1 tbsp juice)

Meat / Seafood

• Pork tenderloin — 2 lb

Dairy

• Unsalted butter — 2 tbsp
• (Optional: butter for bread) — not required beyond recipe

Dry Goods / Pantry

• Extra-virgin olive oil — 12 tbsp total (3/4 cup) ⁺
• Kosher salt — 5 tsp total ⁺
• Black pepper (ground) — 1.75 tsp total ⁺
• Smoked Spanish paprika (pimentón dulce) — 1 tbsp total ⁺
• Sliced almonds — 1/2 cup (about 2.5 oz)
• Low-sodium chicken stock — 1 cup (8 fl oz)
• Sherry vinegar — 4 tbsp (1/4 cup) ⁺
• Rustic loaf (bakery) — 1 loaf

Drinks

• Apple cider — 26 fl oz total (3 1/4 cups) ⁺ (8 fl oz for pork sauce + 18 fl oz for kids)
• Orange juice (pasteurized) — 9 fl oz total (for kids)
• Sparkling water — 9 fl oz total (for kids)
• Rioja (Tempranillo) — 1 bottle (750 ml) — adult beverage

(Note: Items marked with ⁺ are used in multiple components.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra smoked paprika (pimentón dulce) and small dish of mild Spanish paprika oil or mild pimentón for diners who want more smoky flavor; crushed red pepper or bottled hot sauce only at the table for adult heat.
• Global substitutions: If sherry vinegar is unavailable across the menu, use equal red wine vinegar + 1/4 tsp sugar per 2 tbsp of sherry vinegar. If pimentón is unavailable, use smoked paprika (same amounts).
• Child-safety: Keep hot pans and the warmed bread out of kids’ direct reach when plating; adult must handle wine bottle and any table condiments containing alcohol (sherry vinegar is cooked).
• Timeline risks: The tightest window is 4:44–5:00 PM when the pork is searing and sauce is reducing concurrently with finishing green beans, warming bread and final plating. This period requires focused multitasking and two skillets available; a single missing pan or interrupted timing can make the pork or beans finish early or late.
• Mitigation mindset: At the 4:00–4:45 stage keep all mise en place exactly to hand, have two burners cleared and warmed, and keep a low-heat holding area. If you need a simple mitigation without changing the menu: hold potatoes on the lowest flame covered (keeps warm for a few minutes) and finish beans last in the same pan used for sauce if short one skillet (but be ready to reheat briefly).
• Latest safe start time: You can start as late as 4:00 PM for a 5:00 PM serve.
• Leftovers: Quantities yield modest leftovers in potatoes, pork and beans for refrigerated storage.