Pork Au Poivre

Happy Tuesday!!

Boy am I glad I made it through my first day back to work after 6 days off. It's always the first day that's so painful. haha.

Once I got Derek his medicine and all situated this morning, I was off to the office. Breakfast was a scrumptious toasted Arnold's Multigrain Sandwich Thin with peanut butter and banana on top. Yum-azing!

For lunch, I had the other half of my yummy club sandwich on wheat bread from yesterday's lunch. I paired it with a few plain potato chips, apples and grapes. All in all, lunch was quite filling and yummy!

I chose a few new (good-for-you) recipes to make this week for dinner. Tonight, I made the Pork Au Poivre which was again, yum-azing!!!! My DH and I both agreed that the meat was fantastic and the corn wasn't too shabby either. ;o)

Ingredients

• 1 1/4 pounds pork tenderloin
• 1 teaspoon Dijon mustard
• 1 tablespoon black peppercorns, coarsely ground or crushed
• 2 teaspoons olive oil
• 1/2 cup low-sodium chicken broth
  
• 1/2 cup dry red wine
• Salt
  

Directions

Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.

In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.

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The corn turned out awesome! I cooked frozen corn on the stove top and seasoned it with sea salt, fresh ground black pepper and a little light agave nectar.  The combination is a keeper!

Leftovers are on the menu for lunch tomorrow for me at work and Derek while he's couch ridden with his bad back this week.

I'll be up bright and early for week 6/session 2 of the C25K training program. I'm scheduled to run this:

  Brisk five-minute warmup walk, then:

• Jog 1 mile
• Walk 1/4 mile
• Jog 1 mile

 As I said in my last post, I'm getting a little intimidated with the program but am going to keep moving forward. I've made it 5 1/2 weeks and will not give up now. :o) BRING IT ON!!!