I’m tired. I’m so tired that I’ve accidentally kicked my clicker under the couch and am ‘stuck’ watching the Kardashians marathon that is slowly turning my brain in to overcooked pasghetti.
What you don’t know is that I love overcooked pasghetti, so bring it.
Lately I’ve had a thing for whiskey in my tea. Like a hot toddy, but really it’s just straight whiskey, water & then the first tea bag I pull out of the pantry. I’m kind of digging it. I’ve lost a pound since I’ve done this switcharoo from wine. This could be life changing. I’m working towards just tea in the evenings. But that sounds a little extreme. Baby steps.
Full disclosure: I don’t drink every single day. On the days that I don’t I swish around Listerine praying that I swallow some.
Anywho. After making last weeks Banh Mi I was left with ten thousand pounds of pork tenderloin in my fridge to cook up. Being that I already made that dish a total of four times in under 10 days I decided that I maybe needed to move forward and develop a new recipe. So here it is, pork tenderloin marinated in apple juice (amongst other spices), topped with a homemade fig *jam* over farro accompanied by roasted carrots & broccolini.
I tried covering every food group in this bad boy. Success!
You may go ahead and broil the pork (whole) if you don’t want to slice the tenderloin/cook in a pan. Follow the instructions from this recipe to do just that. However if you do choose to go this route marinating overnight is HIGHLY recommended.
Don’t skip the fig topping. Seriously! It really brings the whole dish together and a little goes a VERY long way. If you’re feeling overwhelmed just purchase some fig preserves (the best kind is usually found in the specialty cheese section).
You can easily substitute the farro for quinoa or brown rice (gag. Follow the instructions on the package except when it asks for water use chicken broth instead.
You Go Girl! I cannot wait to start cooking and trying the whiskey in my tea!!
Evanne made the kale egg drop soup and said it was the best and super simple
Thanks Julia we love your entertaining blogs
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