Happy Mother’s Day!
My little sweetie wanted to be the first to wish me Happy Mother’s Day…at 3:45am, and again at 5am, and for the day at 7am. And Mr. Prevention and I were BIG TIME party animals and went out until nearly 11pm last night. Insanity, I know! Since Mr. Prevention wasn’t fully recovered from his guys-night-out to the casino on Friday night (3am he crawled into bed $40 richer…eye roll), I was not reprieved of my morning duties, but I did get a sweet little Mother’s Day card and a cute little plant.
I am also the happy recipient of another year of Sirius radio in my car because I’m completely and totally hooked on Pop2K. It’s all the Savage Garden, Hanson, Destiny’s Child, 50 Cent, and Michelle Branch my little heart can handle. It’s the best.
Mr. Prevention also grocery shopped this weekend…solo…with my grocery list. I still have not confirmed that he purchased “chipotles in adobo” but we talked at length (20 minutes of my life I’ll never get back) about EXACTLY where to find them in the ethnic foods aisle at the store. He also learned through discussion over my grocery list that there were multiple onion varieties, not just “white” or “red” (which he arguably stated should really be called “purple” onions).
Regardless, it was nice to come home after an afternoon of painting for a Relay For Life fundraiser to have my grocery shopping done for the week. He even paid me a compliment (of sorts) when he questioned the fact that I had actually painted the painting we completed. “You painted that…on your own?” he asked. Uh-huh, uh-huh…how’bout it?
So anyway, while in the process of making the aforementioned grocery list, I also inquired if there were any meal requests for the week. When he mentioned Biggest Loser “Fried” Chicken, I immediately regretting asking the question in the first place. It’s not that the meal is *that* difficult to prepare, but compared to these Pork Tenderloin Medallions…it is.
In brief, these medallions are absolutely, positively delicious and SO, SO, SO easy. So easy, in fact, this is basically not a recipe post at all – it’s an idea post. Prior to thumbing through my latest issue of Cooking Light last weekend, I had never thought to leave pork tenderloin in its original state and just doll it up with some coarse salt and pepper and throw it on the grill. Amazing! Served with a vegetable and/or starch, thrown on a salad or even a sandwich, or chopped and reheated to transform into another meal (tostadas!)…this meal is versatile and healthy. Enjoy!
- 1 lb pork tenderloin, trimmed of fat and silvery skin
- ½ tsp coarse sea salt
- ½ tsp coarse black pepper
- Preheat grill to 400-450 degrees F.
- Slice pork tenderloin into ¾-inch medallions and season both slides with salt and pepper, gently pressing the seasoning into the meat, helping it to stick.
- Grill medallions 5-6 minutes, or until slightly charred, flip and cook an additional 2-3 minutes or until pork is cooked through. Note: the pork is cooked through when juices run clear, but center is slightly pink. Avoid over-cooking and drying out the meat.
Weekly Menu: May 10th – 14th
- Sunday: Avocado Burgers with Esquites (Creamy Corn Salad)
- Monday: Buffalo Chicken Fajitas
- Tuesday: Sausage, Cannellini, and Tomato Ragout over whole wheat penne
- Wednesday: Garlic Lime Oven-Baked Salmon w/ roasted potatoes
- Thursday: Slow Cooker Mole Chicken