I have a love/hate relationship with Sunday nights. I love them, but I hate the thought of work in the morning. I think I probably share that feeling with most, huh?
This weekend was one of the first free weekends I’ve had all summer. I’ve just been so busy, so it was nice to finally feel like I had some spontaneity. Here’s what I was up to and what I ate:
I finally got to see my friends from home! We ate at Border Cafe in Harvard Square for Baka’s birthday. I knew I wouldn’t be able to resist a few frozen margaritas, so I ordered the mesquite grilled salmon salad for my meal to balance things out. The salmon was wood fired and lime-soy glazed, served over field greens with a citrus vinaigrette. It was definitely one of the healthier options on the menu, and it didn’t fill me up to the point of needing to v-neck it, a term from college that my girlfriends and I use to describe feeling so full you need to unbutton your pants. The rest of the night took us to the Charlie’s Kitchen Beer Garden and Hong Kong.
On Saturday morning, Tim made me a veggie omelet for brunch. He sauteed up some mushrooms, pepper, and onions with olive oil, basil, and pepper, and then he added these to the eggs and tomatoes. Yum! This was a perfect meal before a day spent at the Mirabella North End Pool with friends.
After hanging out at the pool, Tim and I tried a new recipe from the Bobby Flay grilling cookbook that I gave Tim for his birthday. The maple-peach glazed pork tenderloin was super easy for a low key Saturday night.
Maple Peach Glazed Pork Tenderloin
Recipe from Bobby Flay’s Grill It! cookbook
- 1.5 pounds pork tenderloin
- 2 tbsp extra virgin olive oil
- 3/4 cup peach preserves
- 3 tbsp raw maple syrup
- 3 tbsp orange juice
- 1 tbsp chile powder
- 2 tsp fresh thyme
- Salt and pepper, to taste
- Whisk together the preserves, syrup, juice, chile powder, thyme, and salt and pepper to taste in a small bowl. Let sit for 15 minutes before using.
- Heat the grill to high. Start any sides so they are timed appropriately. We went with a quinoa/brown rice blend and some grilled summer squash!
- Brush the tenderloin with the oil and season with salt and pepper.
- Grill until golden brown and slightly charred on all sides, 12-15 minutes.
- Brush with some of the peach glaze during the last 5 minutes of grilling.
- Remove from the grill and brush with the remaining glaze.
We had some fun with the camera while waiting for the pork to cook:
Here was our final product:
Finally, today I spent another day in the sun today, this time at Nahant Beach. I was happy to get some time with my brother, cousin, and goddaughter. How cute is she!
Tonight I had some things I wanted to get done, and I didn’t feel like cooking another meal, so I ordered from Naked Pizza. It’s one of my new favorite places to order from because it’s pizza that’s better for you. For real! Plus, I had a BuyWithMe deal so I only had to pay $8. Love love love a good coupon. I ordered the Sonoran which consisted of onion, chicken, fire roasted red peppers, and mushrooms.
Alright guys, I’m heading to bed. I’m excited to be back to my normal workout routine tomorrow after being on the road last week. I’m teaching three classes this week and will be able to make it back to CBC and take Liz’s class. Excited!
Let’s chat! How was your weekend?