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!
