It was my penultimate night of work and I could finally see the faint flicker of light at the end of the tunnel. I ate two meals while at work: leftover softcore albacore with roasted veggies and leftover sous vide sirloin tip steak with roasted escarole and winter squash puree.

When I got home in the morning, I seasoned three pastured pork tenderloins with Spice Hound’s seasoning salt and vacuum-sealed each one with a pat of butter. (Don’t forget to enter my giveaway to WIN my favorite Spice Hound blends and Sophia’s Survival Food grass fed jerky chews!)

 I filled and heated the SousVide Supreme to 137 F and gave my mother-in-law directions to plop the packets in the water oven at 3:00 p.m. Then, I went to bed until dinnertime.

At 5:30 p.m., I rolled out of bed and starting making dinner. The pork tenderloins were ready and waiting in the water oven so I set to work making some side dishes. I roasted a tray of broccoli and bacon in the oven…

…made a shiitake and King Trumpet mushroom gravy…

…baked a tray of oven-roasted tomatoes in the toaster oven…

…and reheated leftover garlic cauliflower mashed potatoes in the microwave.

Once the sides were finished, I torched and sliced two of the tenderloins (I iced and stored the third tenderloin).

Here’s my dinner plate:

After dinner, I practiced double-unders and snatches in the garage. Then, I headed to work for the last time this week. My PTO is so close I can smell it!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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