This weekend was Thanksgiving and it was a great weekend full of family and good food. I kept most of my eating pretty under control considering it was a holiday weekend.
Saturday I spent the day with my mom and little sister. Most of my family was busy or gone for the weekend so it was just the three of us. We made little Cornish game hens for dinner rather than a turkey and had a great meal together.
Sunday, Ernie and I went to his family gathering where we had a great turkey dinner and some awesome pumpkin pie cheesecake made by his mom. To prepare for Sunday's feast, Ernie and I ate healthy all day long and squeezed in a run and mini workout. We did our usual loop for the run and then ran some stairs where we stopped at the top for fifty squats and then ran back down and did lunges at the bottom. We ran that five times and then carried on our loop home. It wasn't quite the workout I wanted to do but we were short on time as always, but I'm happy we got at least a little workout in.
After being so busy on Saturday and Sunday, Ernie and I took today to catch up on the house work. For dinner I made a great pork tenderloin recipe that I will share below.
I enjoy pork tenderloin, its not something that we have a whole lot but I do really like it. It's actually pretty lean and not too shabby for calories and fat. 100g of pork tenderloin has 120 calories, 3.4g of fat and 21g of protein. For comparison, 100g chicken breast is 110 calories, 1.2g of fat and 23g of protein. So a bit more fat and calories but not a big difference!
2 pork tenderloins was not quite enough for us for dinner and lunches tomorrow, next time I will make 3. I served it with a pomegranate sauce, green beans and roasted butternut squash. I used a whole pomegranate and squeezed it for the juice.
Pork Tenderloin and Pomegranate Sauce
Ingredients:
2 pork tenderloins
Juice from 1 pomegranate, strain seeds out
1/3 cup diced red onion
2 tbsp of minced garlic
1 tsp of Dijon mustard
Salt & Pepper for taste
Recipe:
1. Preheat oven to 400F. Take some salt, pepper, Italian seasoning, dry mustard, and garlic powder (about 1/2 tsp of each) and mix together. Rub on pork tenderloins
2. In a large frying pan, heat a small amount of olive oil on high. Put in pork tenderloins and allow them to brown on all edges. This should take less thank 5 minutes for all the edges to be browned. Remove from heat and put into a oven proof dish. Cover and put in the oven. Allow to roast for 30 mins
3. When the pork is almost done put a small amount of oil in a saucepan on high, add the onion and garlic and cook until the onions are soft.
4. Add most of the pomegranate juice, save about 1/4 of a cup and add the cornstarch to it and mix together then add that to the rest of the pan. Turn heat to medium low and bring to a simmer
5. The tenderloins should be done now. Transfer them to a cutting board and cover with foil to rest for a few minutes before cutting. DO NOT POUR OUT THE JUICE IN THE PAN
6. Take the meat juice from the roasting pan and add to the sauce, mix well and add some salt & pepper for taste. I used a pinch of cayenne pepper too, but that depends on your spice tolerance. Stir it all up and turn the heat to low and allow the sauce to thicken for a few mins.
7. Cut up the pork and pour the sauce over it and enjoy!
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