Mexican pork tenderloin

I've been crazy lately with finishing up grading for a class, a move, a vacation (one week to go!) and other work related fun items. So while cooking has been slow this month, I have been trying some new recipes. Honestly, the move seems to have taken some of the joy out of cooking. It is not the same experience when I have to dig through a box of packed items to find the cinnamon. I knew I hit my low the other day when a 5 day old, half-eaten, quart of KFC coleslaw seemed a decent lunch. I had to make something...anything! Any more of those experiences and I'll be designated in the same category as a cat lady. *shudder*

Here is a yummy addition to my recipe collection: Mexican pork tenderloin.



- pork tenderloin
- cinnamon
- cumin
- honey
- s & p
- oregano
- ancho chile powder
- chile infused olive oil

Mix the spice mixture together with the oil and honey. Rub on pork tenderloin and allow to marinade in the fridge for an hour.

Sear all sides of the tenderloin on a cast iron grill pan. Wrap in aluminum foil and bake in the over for about 30 minutes at 350 degrees, or until done.

Let rest on cutting board for at least 10 minutes.

Lemon aioli and asparagus

Happy summer!

After a wonderful dinner at Petit Louis in Roland Park this week, I've been craving an appetizer from their asparagus menu: Chilled asparagus with lemon aioli and serrano ham. My mom's local grocery store probably looked at her like she had lobsters growing out of her ears when she asked if they had any of this ham in stock, but we made out well with the basic recipe.

- asparagus, cooked and chilled

-lemon aioli (add an extra squirt of lemon to your liking)

Add to lovely asparagus for a lovely summer meal.

The kitchen is also decorated for the upcoming summer months.

If only my apartment was not the Bermuda Triangle of herbs so I could grow these as well.