Tasty dinner

As you can see, JT made a wonderful dinner this evening! I will post the recipe too because it is definitely worth making! It was so awesome. Of course he always has to make a few changes and substitutions to make it healthier.

Today was a better day. I at least feel better. I still have a slight head ache going on 3 days now but its not nearly as bad as it was when it started. Oh... and just to give everyone a little laugh... I went to get my eyebrows waxed today and my lady, who usually does a good job, pretty much took off one of my eyebrows completely. I literally look like Im doing the Rock eyebrow raise at all times and have half an eyebrow. The worst part is that I have NO idea how to put on pencil to make it look normal lol. Good thing they grown quick i guess. :)

The rest of the week we will have a lot going on! Tomorrow we're going to work on the house and we are both going to get in a heavy workout.

OHHHHH we also got a little waffle maker and made AWESOME protein waffles today! They were soo good! And EASY! I will find the recipe for that to post tomorrow...Very easy breakfast to make and eat in a hurry. Healthy and delicious too! :) Does anyone have any other quick breakfast, lunch ideas? I really really need to start planning better. Ive been doing a good job but Id like a few more options. :)

Dinner Recipe -

Pork Tenderloin with Chimichurri

Recipe courtesy Tyler Florence, 2007

Prep Time:

15 min

Inactive Prep Time:

35 min

Cook Time:

8 min

Level:

Easy

Serves:

4 to 8 servings

Directions

Chimichurri:

Ingredients

• 6 garlic cloves, peeled and minced
• 2 jalapenos, seeded and minced
• 1/4 cup red wine vinegar
• About 1/2 cup finely chopped fresh flat-leaf parsley
• About 1/2 cup finely chopped fresh oregano leaves
• 3 limes, juiced
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns
• 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• Lime juice, for drizzling
• Parsley sprigs, for garnish

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

and here is the recipe for the potatoes HOWEVER - we BAKED ours and used Fage instead of sour cream for the little sauce (which was AWESOME and will taste AMAZING with artichoke!)

• 20 to 30 small new potatoes
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Vegetable oil, for deep-frying

Directions

Garlic aioli:

• 2 heads garlic
• Extra-virgin olive oil
• 1 sprig thyme
• 1 tablespoon water
• Kosher salt
• Freshly ground black pepper
• *1 jumbo egg yolk
• 1 lemon, juiced
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup sour cream
• Chopped chives, for garnish

Preheat oven to 400 degrees F.

Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.

Alrighty! Thank you for reading! See you tomorrow!