Today was a stay home Mom day. I alternate back and forth between working Mom and Stay-Home-Mom, and today was stay home day. I trotted the small children off to school bright and early, came home worked out, showered and chauffeured the oldest off to work. Then it was time for groceries. I try to make the big meals for days like today when I have a little extra time. Then I can use the leftovers for my 10 hour work days, and give myself a break from meal prep on those days. It takes a bit of planning and I don’t always follow through with my grand plans, but today was a success!
I decided on pork tenderloin, it is quick and easy to prepare. I had everything else at home except some potatoes. I love baked potatoes. Back home I went. I cut the pork tenderloin open lengthwise but still joined and smashed the crap out of it with a meat tenderizer. Very therapeutic! I filled the open tenderloin with Haskapa jalapeño relish and goat cheese, then closed the pork tenderloin up and tied it together with twine. Add some salt and pepper to the outside and then refrigerated it until later.
Time to wake the monster who shall not be named, at great risk to myself…aka, my daughter, and then off to school to get the “wee boys” Today was dentist day for three of the children, not a very fun afternoon. After the dentist I decided to throw in some hair cuts as my youngest sons are starting to look homeless, and of course since our local hair shop is attached to a pizza/ice cream shop we also went for ice cream. Then home to shower and start supper. Good thing I have all that extra time today!
I put the potatoes in the oven to bake while I showered the boys. Then it was time to sear the pork. I sear it at a fairly high heat in grape seed oil for about 5 minutes in total on three sides. Then I bake it at 425 for 13 minutes then let it rest covered in tinfoil for 3-5 minutes.
In the interim I made a balsamic glaze by bringing balsamic vinegar to a boil and simmering while the pork cooked. I cooked some thinly sliced brussel sprouts, peppers and sugar snap peas in olive oil, salt and pepper. When the balsamic vinegar had thickened and reduced, I added a glob of honey and poured it over the veggies. Supper was done. The pork was amazing, this was my first time making it like this, but definitely not the last.
Total prep time was about 40 minutes but done in stages. The potatoes took the longest but their cook time can be reduced by cooking them for a short while in the microwave first. The main show of this meal was definitely the pork and it was so simple to make and a small tenderloin cooks very quickly.
For anyone wondering what the heck Haskapa is, it is a type of berry found here in Nova Scotia. A local company makes several different products with it but my favourite is the jalapeño relish. It is a sweet jam like base with a mild kick to it that makes your taste buds say ohhh. I also love it with crackers and cheese, delicious! There is a picture above featuring the Haskapa product that I used. Let me know if you try this, and if you like it!!