Week two is in the books.
This week Amanda and I decided to tackle pork tenderloin. It’s not my favorite meat traditionally, but I actually really liked this meal. Here are the ingredients, followed by the directions.
- Olive oil
- Pork tenderloin
- Dijon mustard
First, we seasoned the pork with salt, pepper, and paprika. Then we seared it in olive oil for a couple of minutes on each side, coated it in a mixture of honey and Dijon, and put it in the oven for 15 minutes. Pretty simple, and it tastes great.
We boiled 3 cups of cauliflower, a can of chickpeas, and 2 cloves of garlic for 10 minutes, mashed it up, then added the fresh herbs and 1/4 cup of olive oil. You are supposed to use a food processor to blend it all together, but we didn’t have one and it actually worked out great.
Our Rating: 8.25/10