Tonight I was doing some more prep for my upcoming Nutrition eCourse (which I’m sure you are hearing enough about) but I was watching one of the videos of myself. Which is one already really awkward, especially when I’m 32 weeks pregnant, swollen and uncomfortable. I have stated numerous times to my tech guy (a.k.a. my husband) that I should just do a voice recording and not the full image. But I haven’t yet won that battle.
As I was watching, my three year old thought it would be interesting to see what I was up to. As I proceeded to sit her on the counter to take a look, not one minute into it she said, “Wow, this is really boring.” Good thing the class isn’t designed for kids because I got shot down right away. As she continued to watch I asked her if it was still boring she said, “umm yea, we should probably just shut it off.” Since when did she get the attitude of a thirteen year old?
I didn’t let that bother me to much until my sister came over to pick up my nephew and proceeded to tell me that I was gaining some weight in my face. I like to think it is just swelling but who knows at this point. The joys of pregnancy and the joys of having a brutally honest sister. Don’t worry I can hold my own. But I am really having double thoughts on this video recording, especially at this state. As everyone else is shrinking I’m continuing to grow. See we all have issues once in a while with body image. Your not alone, your not alone.
Regardless, I was happy to dive right into this supper. It is honestly my favorite meat dish ever. This marinade is to die for. Seriously the best thing ever. So simple, yet classy. It is a great dish to impress guests. They won’t ever have to know that it only takes minutes to prep. Plus you can marinade many different foods in it, mushrooms to pork tenderloin (our preferred method) and even chicken. It is quick, easy and something you can prep days ahead of time. Our ultimate family favorite for the perfect pork marinade!
- 1⁄2 cups olive oil
- 1⁄3 cup Tamari sauce
- 1⁄4 cup apple cider vinegar
- Juice of 1 lemon
- 2 Tbsp Worcestershire sauce
- 1 Tbsp parsley flakes
- 1 tsp dijon mustard
- Freshly cracked black pepper, to taste
- 4-6 garlic cloves, minced
- 2-3 lbs meat or mushrooms (we use 2 1 lb pork tenderloins)
- Combine all marinade ingredients.
- Place the meat (or mushrooms) and marinade in a Ziplock bag or bowl and let marinate for at least 3-4 hours or overnight.
- Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes.
- Place tenderloin and marinade on a pan and place in the oven. Cook for 30-40 minutes or until the meat has reached 140 degrees.
- Let rest for at least 5 minutes before slicing.
- Serve with spooned marinade over the top.
