Right now I'm struggling with 2 ideas that WW encourages. One very blatantly, the other is implied. First off, I do not want to take a multivitamin. WW, as part of it's GHG, states that everyone should be taking a multivitamin. I fully believe that as an adult that eats a balanced diet there should be no need for a multivitamin. Our body is meant to thrive on nutritious foods, not a supplement derived in a lab. I know that I am an adult that probably has not been eating the most balanced diet (heavy on foods with no color), but that is something I strive to fix. I am simply not interested in buying into the expensive pee trend. See article here. This is one guideline that I am definitely skipping.
Secondly, WW encourages new members to choose foods that are labeled "Fat Free" or "Low Fat" by assigning a low point value to these foods. For years I have believed that the most nutritious foods are the ones closest to their whole selves. Meaning, butter is better for you than margarine. Or cream cheese is better for you than fat free cream cheese. There's a reason those foods don't have fat in them, scientists have replaced the fat with chemicals. I'm not interested in putting unnecessary chemicals into my body.
[Please ignore the fact that I love a McDonald's McChicken. I know that McDonald's is basically a vat of chemicals and not food, but I love me a McChicken. I'm working on it, k?]
This idea does not apply to skim milk, or products that are made with skim milk. The fat is literally skimmed off the top! I want to eat foods that have ingredients that I can pronounce. I don't always succeed with that idea, but I don't want to be punished for not eating foods chemically modified to be fat free. For example, I'm going to eat Pringles, not Fat-Free Pringles. By no means do I think I am a poster child for clean eating. I just believe in cleaner eating.
In other fun news, some jerk rear ended me at a stop sign today. He wasn't even going to pull over! I stepped into the middle of the road and made him pull over. Luckily, I had zero damage to the rear end of my car, not even a scratch. I saw this guy behind me pull out his cell phone as he pulled up behind me at the stop sign, then 3 seconds later, his truck was on the back of my Milan! I was beyond pissed, simply because when I asked him what the deal was he said, "I don't know hun, my breaks just stopped working." I tried reasonably asking him again if it was really because his breaks failed and not because he wasn't paying attention. And he again said, "hunny, it was my breaks. Why don't you just try and calm down." And that's when I flipped out. There was a plethora of expletives flung at the man. I dropped the fuck word multiple times. I called him a stupid son of a bitch. I called him a lying son of a bitch, followed up with I am not your fucking hunny and don't you dare try and tell me to calm down you fucking moron. Followed by, I would not be screaming at you if you had the fucking decency to say "I fucked up. I wasn't paying attention and I rear ended you. I'M SORRY." The asshole never even apologized. All he could say was calm down. He may have been shocked at my language. Apparently no one ever told him that this "hunny" can throw cuss words with the
So after that fun debacle, I returned home. Ready to punch a baby. Not really. But when I realized that my pork was now probably over cooked, all I could do was turn off the crock pot, remove the pork, and sit down with a beer. I am no one's delicate flower. After the beer, I truly felt less like drowning kittens, and returned to fixing dinner. This was a decent recipe, it's a shame I over cooked the pork. Here's what I did. Followed this recipe.
1) Gather ingredients
2. I didn't have ground sage. So I used a pork seasoning blend. Place water in crock pot. I put my garlic in the water instead of rubbing it on the pork. Then I seasoned the loins, and plopped those babies in the cook low and slow for 6 hours.
This is what they look like when they're all done cooking. They're fully cooked, but still have a very faint pink color.
3.) Make the glaze. Very simple, but delicious. Next time I would probably omit the cornstarch. The brown sugar thickens the sauce up once you heat it. And I think the cornstarch gave my glaze a gooey, almost mucousy consistency. I used an all metal pan so I could whisk my glaze and not worry about ruining my non-stick coatings.
4. Spread glaze over pork. I put my pork in a 13x9 pan, lined with foil, sprayed with Pam. Then I put my pork on the top shelf of the oven, with the broiler on high for 2 minutes. Here's what it looked like after the first glazing.
5. Not bad, but I like a good char on my meat. So I added some more glaze and back under the broiler it went. I repeated this process 2 more times.
And then Voila! The final charred, porky goodness.
I served my tenderloin with some scalloped potatoes (made from a box), and some steamed green beans mixed with a tsp. of EVOO and some fresh ground sea salt. Hubs review was same as mine, good flavor but I overcooked the pork and the glaze had an odd gooey texture to it.
Weigh in day tomorrow! Stay tuned.
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