When I first wrote this blog, it was fall, seriously! And now there are blizzards in half of the country. All of my readers need to stay warm out there! My grandparents didn’t even have power in Indiana the other day, I mean seriously, that is rough. Time for cudddles, warm drinks, cozy blankets, a good book, and a fire. All of which sounds so great to me right now!
I’ve been working a lot on my photography, I fall in love with it more every day. Buying things to put in photographs or looking at different styles is a huge addiction of mine right now. I’m trying to stave off buying more things until we move apartments. I love featuring things like my amazing knife, Miyabi Birchwood Chef Knife, which you can see in some of the pictures. Not only is it beautiful for pictures, it cuts like a dream.
Little man turned 5 months old a few days ago, holy crap, where did the time go?? He is getting all flippy and talkative and WAY opinionated. I mean, if he does not want to be somewhere, he will tell me. He’s also tasting food. Avocado, he does not like that so much, but he’ll steal my spoon if I’m eating ice cream! ;)
I made one of my partner’s favorite meals ever and one that I’ve seen screwed up more times than it’s worth. I made herb roasted pork tenderloin, fresh green beans in a garlic lemon sauce, and mashed potatoes. It looks way fancier than it is and took hardly any time to make.
I love my time, it’s like I don’t have much of it anymore. The days seem to run closely together, one moment seems like another and before I knew it, it was a day before my son’s 3 month birthday! I’m not really complaining, well actually I am complaining! I don’t like this at all, not one bit, nope. I want to savour these moments, seeing Braedon learn everything and watching him grow, but time has different plans for us. Time wants us to go through these years quickly, before I know it he will be starting school! No, I cannot do this to myself, I want to make sure that we are doing everything that we can to spend time together and slow these wonderful days down. Moral of the story, quick meals are way better right now, so that I can eat and then spend more time helping him grow.
Braedon is my little Sous Chef though, I like wearing him while I’m cooking. Gareth and I have discussed what we want from our little man. We want him to have a passion, cooking is mine and it would be amazing if he acquired the taste and love of food that I have. I mean, I’m being selfish and teaching him early for that very reason! Ha! Actually I do it for the same reason as I was talking about before, time goes to fast, I want as much time with him as possible. This is one reason that I’m hanging up my chef’s coat for the time being, as much as I love it, I love my son more and I just can’t do those 80 hour weeks, I would miss too much of his development. (Which is screaming and rolling right now and is terrifying!)
Back to the food, pork tenderloin is beautiful! And it is really easy to make. If you want to impress someone, I would recommend making this and then boasting about how you spent all day over the stove to make this gorgeous meal and they better appreciate it! I’m giving you some leverage here, use it against the mother-in-law or the awful boss. Show that you are superhuman and not only can you do whatever you’re really good at, but you can also make a badass meal that is unbeatable!
Herb Roasted Pork
- 3lbs Pork Tenderloin
- 1tbs Rosemary
- 1tbs Sage
- 1tbs Coriander
- ½ tbs Oregano
- Salt and Pepper to taste
- 4 tbs EVOO
- Preheat oven at 450F with iron cast skillet in the oven
- While the skillet is preheating rub the tenderloin with the herbs
- After heating the skillet for about 20 minutes, when it is very hot pull it out and swirl the EVOO in it
- Set the pork in the skillet and roast for 10 minutes
- Pull out and flip pork
- Reduce the heat to 400F
- Return pork and roast for another 15 minutes, check the internal temp and make sure it’s 140F-145F
- Allow to rest under a foil tent for 10 minutes
- Can be reheated in the oven at 350F for 15 minutes or in the microwave for about 3 minutes.
- Will hold in the fridge for 72 hours
Serve with veggies and potatoes for a great meal!
I am working on February’s meal plan right now and I have it almost all figured out, but there is a week that I’m a little weak as far as diversity goes. Maybe there is something that you would like to see? Just comment below and let me know! This is also my last blog that was pre-written, so I have to figure out what I’m going to feature next! It’s going to be a long week!
Don’t forget to come back every Sunday for another blog! Also, you know go to twitter @themomnoms and instagram @themomnoms or email me email@example.com if you have any cooking questions or would like any help!