Pork Tenderloin with Goat Cheese Pasta and Rhubarb Crisp submitted by Ginny Smith

Trader Joe's Black Pepper and Garlic Pork Tenderloin

Preheat Oven to 350
Brown pork on both sides in skillet with 1T olive oil
Transfer to baking dish
Bake for 20 minutes per pound

Leeks, Walnuts and Goat's Cheese on Pasta (From All is Forgiven Move on by Janice Taylor)

Servings: 4

Ingredients:
Pasta - one lb. box - I used Conchiglie (shell shaped)
1 tablespoon butter
3 cloves garlic, chopped
2 large leeks, chopped
White wine, two splashes
3 ozs. goat's cheese
1/3 cup walnuts, shelled and shelled chopped into pieces
parsley leaves

Instructions:

Toast Walnuts for 5 minutes at 375

Cook pasta per package instructions
While pasta is boiling in a large saucepan, melt the butter
Add garlic and leeks, saute for 4 to 5 minutes
Splash in the white wine
Cook until the wine has reduced
Add to cooked pasta
Crumble in goat's cheese and the walnuts
Stir and garnish with chopped green onions

Rhubarb Crisp with Walnut Topping ( from rhubarbinfo.com)

Topping

1/3 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 Tb granulated  sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup softened butter

Filling

5 cups rhubarb, cut into 1" pieces - I  had 1/2 pint of raspberries that I threw in as well
3/4 cup granulated sugar

For Topping:
Spread walnuts on baking sheet & bake in 375 oven for 5 minutes
Let cool
In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg
Using a pastry blender or two knives, cut in butter until mixture is crumbly.
For Filling:
In large bowl, toss rhubarb with sugar
Arrange in even layer in buttered 8-in square baking dish
Sprinkle walnut topping evenly over rhubarb
Bake, uncovered, in 375 oven 35 minutes
Serve warm with vanilla ice cream