Weekly joy bursts!

I love seeing my joy list grow! Here are a few highlights from my week.

Tuesday: A five year old’s guesses at pictionary. One particular round went like so:

Drawer: (doodling away items for the clue “outside”)
Everyone else: “Forrest, tree, flowers, sun, world, earth, etc.”
5 year old: (studying curiously and not shouting answers)
Me: “5 year old what does that drawing look like?”
5 year old: (tilts head) “hmmmm……outside”
 

I really do wish I could have filmed the entire time we played pictionary. It was so entertaining!

Wednesday: Dinner with my cousin, Amanda, and her family.

Typically I only see them once a year at the annual Hudec Christmas. It was so nice of her to invite me over for dinner in San Antonio. I got to play with Josh, 3 years old, and love on Addie, 9 months, as a “trial run” before I babysit them in March. Visiting with Mike and Amanda was just as wonderful as playing with the kids. It was a great visit filled with a delicious dinner and lots of catching up!

Thursday: Trying a new recipe: Asian Pork Tenderloin

This was absolutely delicious!  I made a few adjustments to the recipe, but overall it is a keeper!

20120301-234412.jpg

Originally found at Tasty Kitchen:

Ingredients:

  • 2 teaspoons Rubbed Sage
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2 cloves Garlic, Crushed Or Minced
  • 1 whole 5-pound Pork Loin Or Pork Roast (Not Tenderloin)
Sauce Ingredients:
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Truvia
  • 2 Tablespoons Red Wine Vinegar
  • ½ cup Water
  • 1/3 cup Soy Sauce
  • 4 Tablespoons Worcestershire
  • 1 Tablespoon Hoisin Sauce
  • 1 Tablespoon Orange Ginger Sauce
  • 1 teaspoon Sesame Oil
  • Salt & Pepper
  • Pan drippings

Preparation Instructions:

Preheat oven to 350 degrees F.

In a bowl, mix sage, salt, pepper, and garlic thoroughly and then rub all over the pork roast. Cook in an uncovered roasting pan on the middle oven rack until a meat thermometer reads at least 170 degrees F and the juices run clear. For loin, about 40-45 minutes; for roast or shoulder cut, cook longer.

For the sauce, combine all ingredients in a small saucepan and place on low heat. Stir occasionally until the sauce begins to bubble and slightly thicken. Then remove from heat and pour some of the sauce over the pork loin.  Reserve remaining sauce for dipping

– My note: As you probably can tell, the sauce has a lot of ingredients!  I basically took any Asian sauces I had in my refrigerator and threw them together.  I adjusted the sauce until I finally liked the overall flavor.  The crust on the pork is absolutely divine.  Let the meat rest before cutting it and only slice the portions needed.  Leave the remaining loin intact for moist meat when reheating.

Magnify Joy: “Let joy be unconfined.”

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