Organic, grass-fed Pork Tenderloin, with black peppercorns and fresh garlic, pink Himalayan salt, and Hungarian paprika (acquired from my trip to Budapest) are the rub. The marinade is a splash of water from my copper pitcher, apple cider vinegar, avocado oil and maple syrup from
. After oven-cooking in a covered dish, I finished the tenderloin in a broil with a small topping of local honey.The side dish is brown rice with quinoa, full disclosure, i used a cheater package here. It’s simmered with a lot of local butter, three teaspoon scoops of salsa verde (also cheater), and a couple heaping handfuls of local grown mushrooms. Added a dash of pink Himalayan salt as well.
I acknowledge the mix of flavors between the pork and side dish are not generally harmonious, but sometimes i just wing it and go with what i got.
Feast your eyes and your soul!
Before cooking with rub and marinade…
Admire my beautiful copper pitcher! We use this every day, drawing filtered tap water.
Shrooms and Rice after simmering…
The Loin!
I really need to proofread better before i hit "publish"
Sorry if i spammed people's inboxes with the edits.
Thank for the visual feast. I needed a "touch of reality salts", after reading a terrible article on eating bugs, which left a bad taste in my brain. Thanks again. My brain is cleansed with expectations of real food consumption that sounds and looks amazing.