Happy Saturday, friends!
Saturday has become my way of sharing fun things with you.
First the internet things: I need to tell you some more never miss blogs that I love! Today’s blogs come from my Facebook List that I created called “Blogs I Lurve.” Yes, that is really the name. Shush. It’s fine.
Here are three you should add to your To Read List too…
These Little Waves. Galit has been one of my must reads ever since I “met” her via the Red Dress Club a couple years ago. Her writing blows me away. It is simple and perfect each time. Her words make pictures for me and I love that.
Things I Can’t Say. I’ve had Shell here as a Sluiter Nation Recruit because oh my. She rocks my world. She is funny, poingnant, heartwarming, heartbreaking, and honest. Girl can write.
Four Plus an Angel. I’m fairly certain Jessica thinks I punked out on reading her blog, but I just have no words for how great her posts are. I just can’t write, “YES!” or “GREAT POST!” or “I TOTALLY get this,” anymore. Because that is what I am left with. I read her words and stare at my computer not knowing how to add anything that would compare or add to it. So I read. I re-read. Then I leave. I hope she knows I am there. A lot.
Hey, remember when I burned my hand trying to make a yummy pork loin? Well, I DID make it, and found that despite burned up hand? I made it and took a picture. Yay for you!
So here it is…
Pork Loin with Mustard Sauce
& sauteed squash
This recipe came from my Real Simple cookbook: “easy, delicious home cooking”
The Stuff You Need:
2 Tablespoons of olive oil
1 1/2 pounds of boneless pork loin (I use two that are just under a pound each)
Kosher salt and black pepper
1/4 cup red wine vinegar
1/4 cup Dijon mustard
1/4 cup coarsely chopped fresh flat-leafed parsley
1 small onion, cut into 1-inch pieces
3 zucchini and/or yellow squash, cut into 1-inch pieces
What You Do:
>preheat the oven to 400 degrees F
>heat 1 Tb of olive oil in a large, oven-proof skillet over medium/high heat.
> Season the pork with salt and pepper and cook, turning occasionally, until browned on all sides. About 6-8 minutes.
>Transfer the skillet to the oven and roast the pork, turning once, until the internal temp is 145 degrees F (about 40-45 minutes).
> Remove the pork from the skillet and let rest for 5 minutes before slicing.
>Carefully add the vinegar, mustard, and parsley to the hot skillet and stir to combine. Set aside.
>Meanwhile, in a second large skillet, heat the other Tbs of oil over medium/high heat.
>Add the onion, squash, zucchini, and salt and pepper.
>cook, tossing occasionally, until tender. About 8-10 minutes.
>Serve pork and veggies with the mustard sauce.
I swear it looked even better than that, but I had a burned up hand when I took the picture, yo.
Eat it up, friends.