I'm getting back to life this week. The holidays can be rough! Work has been crazy short staffed because every one wants vacation time (which is totally fine with me because I was one of those people), family has come and gone, and now it is already the first week of January.
We are in it people.
I need to step away from the left over pound cake and get my shit together. Don't get me wrong, I love the holidays, but there is nothing like getting back into a routine. So today, I got my act together and now my weekly menu is planned, my workouts are on my calendar, and my meal prep is donzo.
We did have one last day of indulgence today. And I'm not going to lie and tell you I had a balanced dinner tonight. I totally ate almonds, cheese, and a half a pear. With a glass (or 2) of wine. Go big or go home right? Right.
But this week is where its at. Every one is starting over. And I'm getting on the band wagon.
And speaking of starting over, I haven't really prepped and planned in a few weeks. And this pork! This pork is has become a favorite of mine over the past few months. It has been making an appearance on our plates probably ever other week. It is only 2 of us, but I make enough for 4 so I can use the leftovers on a salad for lunching. he flavor has got this addicting bite to it! I love it. Love it.
If you are a meal prepper like me, you can easily do this on a Sunday evening and set it in the fridge to marinate over night for Monday dinner. Or even Tuesday; I've let it sit a few days before and it was still divine.
One of my favorite things about this about this recipe it can be a one pot deal. I've been throwing in Brussels sprouts, but you can do green beans, broccoli or even potatoes. There, I made it easy, only one pot to clean for you. Can't fail.
And yes, I am aware this pork loin has a very phallic look to it. It happens. Meat is funky looking, let's be real. It tastes good, that's all that really matters. I guess... ;)
Any way, let's do this 2015 thang, shall we.
Mustard Marinated Pork Tenderloin
Adapted from The Freckled Foodie // Serves 4
1 1lb pork tenderloin
3 tbsp olive oil
3 tbsp apple cider vinegar
3 tbsp Dijon mustard
3 tbsp tamari or soy sauce
1 tsp cayenne pepper
2 cloves garlic, minced
1 tsp salt
pepper to taste
Place the pork tenderloin into a 1 gallon ziploc bag and add all ingredients
Seal the zip lock bag and mix well until the loin is coated. Place in the fridge over night to marinade
When your ready to cook, preheat your oven 425 degrees. Heat ½ tablespoon of oil in a large cast iron skillet over medium high heat (or use any oven-proof skillet you have handy)
Generously salt and pepper the pork loin and add it to the pan, searing all sides. You can do about 2-3 minutes each side until it is all seared
Toss your choice of veggies in about a teaspoon of olive oil, salt, and pepper
Once seared, move the pork loin to the edge of the pan and add your choice of veggies
Place the whole pan in the oven and roast for about 15-20 minutes or until your meat thermometer reaches 145 degrees. Toss your veggies about half way through to help ensure even cooking
Take the pork out of the oven place on a plate or cutting board. Let it rest for about 5 minutes and return the veggies to the oven until they are cooked through. Usually I just do this while the pork is resting
Slice the pork and serve with your veggies with a little bit of lemon squeezed juice on top
Dinner is served!
Any one else have a standard they love each week? I'd love to add some more lovely recipes to my rotation.