If you read my blog, you will know life around this neck of the woods has been somewhat crazy hectic busy....and any other words that fit that description.  Here it is 7 weeks later, after buying my new company.  I love it...craziness, business and all that goes with it.
Finally, came a Sunday - I needed a day off.  This has been a huge learning curve, for example: new cell phone, text messaging, 3 accounting programs, inventory, updating, and staff training, as well as working the "business".  Although, my brain has been in overdrive lately, I still want delicious food.
(See that black red tomato?  This photo was taken in mid October -  we were still able to get farm fresh organic tomatoes because the weather was so amazing in Sept/Oct this year!)
For the most part, we have been eating simple, quick delicious meals, such as these:
Chicken Vegetable Ginger Stir Fry:

Bacon Mushroom Cheese Scramble:

A Yummy Ham Salad:

Lemon Basil Veggie Pasta:
Tonight was no exception, other than to say as simple as it was, this pork tenderloin was mighty tasty.
When I get more settled with my work/company...I hope to return to the kitchen more frequently with creative delicious dishes.  Until then, the posts here may be fewer in between.  But, no worries...I still have some great recipes up my sleeve!  In the meantime, I will not compromise on deliciousness - no matter how simple the dish is.  Dang...this was mighty fine eats.  And I must mention...thank you all for your support, comments and kind words during my new transition - it is much appreciated!
1 -1  1/2 lbs. pork tenderloin
1 tsp. fresh minced sage
1 tsp. fresh minced Italian flat leaf parsley
1 large garlic clove, finely minced
1 tsp. Tamari Sauce
1 rounded tsp. Dijon style Seed mustard
1 rounded Tblsp. real Mayonnaise
Mix all of the ingredients in a small bowl.  Pat dry the pork tenderloin with paper towel. Place the pork tenderloin into a roasting pan, and slather on the garlic sage Dijon sauce.  Cover in foil, and place in the refrigerator for at least 40 minutes.
Preheat the oven to 375 degrees.  Remove the foil and roast the pork tenderloin about 35 minutes, or until a thermometer reads 165 degrees.  Place on a platter and allow to rest for 10 minutes before slicing.

Ina Gawne
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    1. Thanks Sophie! I use a thermometer that reads in Fahrenheit so 165 degrees fahrenheit, and roasted in a pre-heated oven at 375 degrees.

  1. All those meals look fantastic, Ina! I have to agree that you always do amazing things with pork. 😉 Glad to see you're continuing to eat so well in all the wonderful craziness of your new company. 🙂

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November 5, 2012