I am working on getting back on the diet express. I seem to have taken the local lately with too many stops and layovers. I lost about 1/2 lb. over Thanksgiving week and it’s full steam ahead now. Or at least until my birthday in December.

Last night John made rosy pork tenderloin which was moist and delicious. He cooked it in a slow oven (250 degrees) until the internal temperature was 128 degrees and then seared it on all sides until it was browned and the internal temperature had risen another 10 degrees or so. I made the sweet potato in the microwave and seasoned it with salt, pepper and nutmeg. For some added zing to the broccoli, I added red pepper flakes along with salt. The dinner was pretty filling but not as filling as a GBOF (giant bowl of food.) I added some tomato to make the plate look more colorful. From a photography point of view, it was not a success. I think I need some matte finish neutral colored plates.

Pork tenderloin with sweet potato and broccoli

In terms of portion size, I had 3 ounces of pork, 4 ounces of sweet potato and probably a cup of broccoli.