As today went on, we got more and more snow! It was a bummer for the plans Janelle and I had to take Anna running! Instead, we watched Real Housewives and chatted. It was relaxing, safe and much warmer than a run would have been.
We are going to miss her!!
Rewind to last night…
The dinner I made for last night was warm, healthy comfort food. It was adapted from a new recipe in Cooking Light. I omitted the anchovies and cooked while I sipped a little Cab. 🙂
- 2 (1-pound) pork tenderloins, trimmed and cut crosswise into 1-inch-thick slices
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped rosemary, divided
- 3 garlic cloves, pressed
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 1 orange bell pepper, cut into 1 1/2 inch strips
- 1 bag of tri-color peppers from TJ’s
- 2 teaspoons balsamic vinegar
- Heat a large skillet over medium-high heat.
- Sprinkle pork with pepper.
- Add oil to pan to coat.
- Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over.
- Add rosemary, garlic, vinegar and bell peppers; cook 7 minutes or until peppers are tender and pork is done.
- Serve with a warming wine!
Tonight’s dinner was more of a summer meal, but turned out pretty good! Recipe tomorrow!
Night!
I love pork tenderloins..I usually make them with a variety of “stuffings” inside of them. I actually have a few frozen ones in my freezer I should use up!