I was having heart palpitations on my way to working yesterday thinking, “I can’t believe I posted that…I can’t believe I posted that.” Between patient appointments I would check my Blackberry and my heart just smiled at each one of you…
You are all so incredible and your comments truly mean so much to me.
I love that my honesty brought people out of the wood works that I otherwise would’ve never known about 😉 Thank you. I am not one to shine a spot light in this direction as you well know from reading, but it just felt right and your comments justified my ability to use this blog as my outlet for me…and for you. I would go thank each and one of you who posted with a, “You are too sweet, thank you!” but that’s just silly…so YOU ARE ALL TOO SWEET, THANK YOU!
…and I am very much so looking forward to meeting several of you at BlogHer Food in October!! 🙂 20 pounds over my “happy weight” or not, I’ll be there and I’ll have a blast (and eat my fair share, too!)!!
I’m going to vacation another day from the NNM topics, but I DO intend to post a Q&A before the week is over. I’ve got several great questions to be answered and any others can be sent me way! PreventionRD@gmail.com !
Good bloggie vibes and sunny Tulsa weather have seemed to revive the garden. I hope I am not speaking too soon ::knock on wood:: !!
And the first appearance of pork on my blog! I love pork, why don’t I cook it more often!? Mr. Prevention (grumble, grumble!). And yes, before you call me out on it…Cooking Light and I have had some serious “moments” this month. I hope you can benefit!
1 Tbsp (apple) cider vinegar
1 tsp Dijon mustard
3/4 tsp brown sugar
1 1/2 tsp minced garlic, divided
1 1/4 tsp dried thyme, divided
1 pound pork tenderloin, trimmed and cut crosswise into 1/4th-inch-thick slices
3/4 1/2 tsp salt
3/4 tsp freshly ground black pepper, divided
2 Tbsp all-purpose flour
1/4 cup olive oil, divided
1/4 cup shallots, sliced
1/4 cup dried cranberries
1/4 cup 100% cranberry juice
6 cups baby spinach leaves
1 ripe red Anjou pear, thinly sliced
Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme. Set aside.
Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots; cook for 3 minutes or until tender, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork to skillet; cook 3 minutes or until browned, turning once. Remove pork. Repeat procedure with remaining pork. Toss pork with 1 tablespoon warm cranberry mixture (I skipped this step – the pork smelled too good!)
Combine spinach and pear in a large bowl. Drizzle with reamining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork. Yield: 4 servings
Nutrition Information (per serving): 360 calories; 17.7 g. fat (3.3 g. saturated fat, 11.6 monounsaturated fat, 1.9 g. polyunsaturated fat); 25.8 g. protein; 25.6 g. carbohydrate; 4.4 g. fiber; 74 mg. cholesterol; 3.3 mg. iron; 485 mg. sodium; 71 mg. calcium
Result: Deeeelicious! The pork was so incredibly flavorful! I thought the thyme would be a lot (as in, too much) when I was making the dish, but it turned out beautifully. Mr. Prevention doesn’t like pork, and he requested this dish again. 😀
I went out for lunch yesterday at work…first time in MONTHS (4 months, probably). As I paid my $12 for my crappy Mexican food and iced tea I got to thinking how I would and could never make a habit out of dining out every day for lunch. Cafeterias are one thing, but I personally couldn’t do a restaurant everyday. I’m looking forward to my leftover Chicken Shawarma today 🙂
Question: Where do you normally eat lunch through the work/school week? Do you eat the same thing every day, or do you change it up? What’s for lunch today?
Haaaaaaapy Hump Day! Don’t forget to send those Q&A questions!!
P.S. Go here to enter Marla’s GroOrganic Olive Oil Giveaway!