Porkin' Out!

I'm a major carnivore. I'm not proud of it, but it's a fact. I just loooove me some meat!

I tried going vegetarian after my friend enlightened me to the horrors of slaughterhouses. Just the word slaughterhouse invokes guilt in me.

After a couple days of eating soy-based foods, I got really sick. I had no energy and I felt like I was dying. It was the weirdest feeling, so I said flip-it, I'm a carnivore.

I'll blame my cravings, my NEED for meat, on my type-O blood. Ever read that book Eat Right for Your Type? Well, type-O is supposedly the oldest in the evolution of humans. Basically, cave men were type-O.

The newest type is AB, and they function well on a vegetarian diet. My friend who sent me the terrifying animal-killing videos is an AB. See where I'm going with this? ;-)

When I was growing up, I ate beef almost every day. Mmmm rib eyes are my absolute favorite! (I kinda loathe myself for loving it so much.)

Now that I'm head chef in my household ;-) I am cooking lots of interesting dishes, and lately, I've been really into pork tenderloin.

Pork is great with mustard. I never thought I'd like it on anything, but mustard in cooking is so different than on a hot dog or burger.

I'm also not a huge fan of rosemary, so I am hyper-conscious of not using too much, and my hubby thinks I'm a master spicer now...is that a word? It is now!

Here's one of my latest pork faves...my mostly vegetarian friend tried it (she's a funny bunny like that)...and she absolutely LOVED it...

This recipe is from All Recipes but I always change it because I'm cool like that. hahaha

Apple Rosemary Pork Tenderloin

Ingredients



Pork Tenderloin (Any size, really)

1-2 tbsp mustard (depending on size)

1/2 cup unsweetened apple sauce

6-8 minced garlic cloves (depending on size)

about 1/2 tbsp dried rosemary

salt and pepper

Directions

Preheat oven to 325F.

Place pork tenderloin in pan, sprinkle salt and pepper on it, and cook in over for an hour to lock in juices.

Mix mustard, apple sauce, garlic, and rosemary together in a bowl.

Thoroughly spread sauce mixture over pork.

Put back into oven until meat thermometer reads proper temp.

(I cook a 3-4lb tenderloin for about 40 minutes to an hour with the sauce on it.)

If you like pork, this is sure to become a favorite! SOOOooooo yummy! Makes my mouth water just typing the recipe out. :-)

Enjoy....

And because I have yet to take photos of my dishes before the fam (or I) devour them instantly, here's another one of the latest Newcomb carnivore (or maybe not, who knows?) ;-) Thanks for taking this, Grandma Leila!

These dimples make me melt!

xo

jbnewcomb<3