After the past week of just putting one foot in front of the other, I seem to have risen above my funk and am back to feeling like myself. I’m sure the weekend spent feeding my soul with some QT husband time, chocolate, and fun helped!
This morning’s first stop was the yoga studio. One of my favorite teachers was subbing. She told an amazing story about a golden Buddha covered in clay. The moral being that we cover ourselves with layers of stress and expectations and that when we crack through them, our golden self is below and ready to shine through. I was definitely ready to shine and was actually shining when I emerged 75 minutes later dripping in sweat.
I thought the story was spot on and could have so many interpretations. I’m thinking that I will use it for the kids yoga workshop I am teaching next weekend. After yoga, I ran a few errands picking up a couple of gifts and groceries. I am all stocked up for an intense cheese plate for next weekend’s work party.
I had leftover chili for lunch that I heated up as I unpacked all my food. Then I put Tuesday’s dinner in the…you guessed it…crockpot. I was in a baking mood and had the bananas to use, so I made mini Banana Maple Muffins with blueberries.
I found the perfect mini muffin liners when I cleaned out my pantry.
It was a productive day (for example I finally put away our snorkel equipment from the trip), and I happily curled up next to sleeping Cooper to watch a Law&Order marathon while blogging and emailing. Around 6:20pm, I paused the TV to make dinner. It’s super funny to watch Cooper who is his absolute laziest from like noon to 6pm spring up, stretch, and come to the kitchen demanding his dinner.
So a few notes about tonight’s dinner recipe. Number 1 and most importantly…it is AMAZING! Like super awesome! I followed the recipe pretty much as written except I only used a 1ish pound tenderloin. I kept the spices the same so it was really strong and flavorful.
I used my Le Cresuet because I know that it goes from stove to oven easily and I never know which pans can do that. As for the glaze. By the time I made that, I realized that I only needed half. I used 1 tbsp garlic, 1/2 tbsp tobasco, and about 2 tbsp brown sugar. When I tasted it, it tasted REALLY strong and spicy so I added a dash of cinnamon and coated my pork. However, by the time the pork was cooked (this took about 25-28 minutes), it was spiced JUST RIGHT…not too hot at all.
This recipe is easy and takes basically no time to prep. We devoured our dinner with some leftover homemade ice cream for dessert. And then sat down to enjoy the dynamic Grammy performances.
You know it’s been a successful day when you’ve used basically EVERY utensil in your kitchen…ha ha!
What did you think of the Grammy’s?
Island Pork Tenderloin
For spice rub:
- 2 tsp salt
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cinnamon
- 2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
- 2 tbsp olive oil
- ¾ cup packed dark brown sugar
- 2 tbsp finely chopped garlic
- 1 tbsp Tabasco
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.