On Saturday, October 5, 2019 at 1:00:23 PM UTC-4, Cindy Hamilton wrote:
> On Saturday, October 5, 2019 at 12:26:54 PM UTC-4, Gary wrote:
> > Dinner last night was beef vegetable soup with a good handful
> > of barley tossed in. Once cooked, broth was thickened a bit
> > with cornstarch. Good one.
> >
> > Lunch soon will be new batch of rice with several vegetables
> > mixed in with a stir-fry sauce mix. On the side will be
> > 2 garlic-chicken spring rolls with sweet and sour sauce.
> > (Lean Cuisine spring rolls)
>
> Last night was scrambled eggs and toast. Lunch today turned out a
> little odd. We're seal-coating the concrete and it didn't warm up
> enough until about 11 am. Before we went out to start, I had
> green beans, a piece of buttered bread, and a glass of milk.
>
> Now I'm figuring out what I want to do with a pork tenderloin that
> I defrosted for dinner last night and didn't use because my husband
> didn't feel like eating it. The original plan was to grill it and
> brush it with barbecue sauce. Perhaps I'll do pincho morunos with
> it.
>
> 0.25 cup olive oil
> 2 T minced fresh parsley, or 1 T dried
> 2 t crushed red pepper flakes
> 2 garlic cloves, crushed
> 1.5 t ground cumin
> 1 t dried thyme
> 1 t paprika
> 1 large bay leaf, crumbled
> salt and pepper to taste
> 1.5 lb boneless lean pork, cut into 0.75-by-1-inch cubes (or not, if you wish)
> or 1.5 lb chicken breasts
>
> Mix everything but pork together. Pour it over the pork in a ziploc bag,
> or use your favorite marinating technique. Marinate 4 hours or up to
> overnight.
>
> Thread cubed pork on skewers and grill on high heat until done.
>
> Cindy Hamilton

I like pork tenderloin simple. Grill to medium rare or medium and slather with A1 steak sauce.