My staff and I always eat lunch together at work. I hope they don’t mind eating with their boss, but it’s a nice time to decompress together and talk about stuff other than work. Lately, the topic of conversation has been all that’s going on in Syria. Timely, I guess, given that today is September 11th and we all know what happened on that day 12 years ago.
One of our recent lunchtime conversations included just being “brought down to earth” about our tiny little day-to-day issues that we allow to eat us alive when there are far bigger issues going on in the world at all times. A reality check, I call it.
I admit. I let stupid stuff absolutely eat me alive.
When work gets stressful, my poor parents listen to the play-by-play of my problems and listen with careful attention. How? I haven’t a clue.
When I complain about my commute to work, I have to pause to be grateful for a job…much less a job I love.
When I’m stressed about writing a cookbook, I have to pause to think, “Nicole, do you have any clue what a wonderful kind of stress this is? You don’t know real stress. Really. Truly.”
Similar to my staff and I decompressing at lunch, my mom and I decompress a lot while talking on the phone while I’m driving — generally to or from work, or to or from hockey. We talk quite a lot and she’s very up-to-speed with everything going on in my life. Though, others are, too, thanks to this here blog 😉
While my mom offers me an open ear and advice on work and all matters of life, I am her go-to for recipes and cooking questions. Though, not in this instance.
I decided to re-post this recipe because 1. it was fabulous 2. I was craving it and 3. it will make my mom incredibly happy to know that one of her favorite recipes is one of my favorite recipes, too. (She was totally jealous of Mr. P’s video blog, so the mention of her favorite recipe will totally make her smile). Enjoy!
- ¼ onion, chopped
- ¼ cup packed brown sugar
- ¼ cup water
- 3 Tbsp reduced-sodium soy sauce
- 2 Tbsp creamy peanut butter
- 1 Tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- ¼ tsp ground ginger
- 1 (2 lb) pork tenderloin, trimmed and partially frozen
- In a small saucepan, bring the first eight ingredients to a boil (onion through ground ginger). Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside ½ cup for dipping and use the remaining sauce for basting.
- Cut pork in half widthwise or into 5 to 6-inch pieces for easier cutting. Cut each half into thin strips lengthwise (note: cutting the tenderloin into thin strips is easiest when meat is partially frozen). Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until no longer pink, basting occasionally with sauce. Serve with reserved sauce.
Half way through the week