Lately, the scenario upon getting home from work goes a little something like this: “OMG what are we going to have for dinner? Why isn’t anything thawed out? Why didn’t we plan anything?!”
Yes, I am totally admitting that I am a bit of a disaster when it comes to week night dinners. I love to putter in the kitchen on the week-end, trying and tweaking new recipes. But on week-nights, it’s a different story.
I get home, run around the kitchen like a Tasmanian devil opening and closing fridge and cupboard doors, try to pull my hair out, contemplate whether we should order in, question whether breakfast cereal constitutes a valid dinner, then hastily try to thaw something I pull from the freezer in the microwave.
You’d think I would have learned from going through this time and time again. But no.
Lately this problem has been exacerbated by the fact that I am past peckish…past hungry…onto full on hangry.
Hangry (han-gry; adj) def: a state of anger caused by lack of food.
It’s real, people, and is a widespread condition with us crazy pregnant ladies.
If you find yourself in close proximity to someone you suspect to be hangry, the safest thing to do is get out of there. It’s probably best not to turn your back to them. Just slowly back away, speaking to them in a low, calm voice.
If I could only learn from my mistakes, I would make something like this pork tenderloin for dinner.
It is a great combination of flavors: soy, ginger, honey, sesame, brown sugar and sriracha…resulting in a salty-sweet-spicy flavor profile…yum!
It isn’t difficult or time consuming. It does require the forethought to thaw the tenderloin and prepare a super-simple marinade.
Then, when I get home from work, all that needs to be done is to preheat the oven, prepare the glaze (also super-simple), and bake for 20-25 minutes.
So easy, even a completely delusional hangry pregnant lady can do it.
- 1 2 lb pork tenderloin ((or enough to serve 4))
- ½ cup soy sauce (reduced sodium)
- 3 tablespoons olive oil
- 2 teaspoons fresh ginger (minced)
- 3 cloves garlic (minced)
- ½ cup honey
- 3 tablespoons sriracha hot sauce
- ¼ cup packed brown sugar
- 1 teaspoon red pepper flakes
- 2-3 tablespoons sesame seeds (toasted)
- Combine soy sauce, olive oil, ginger and garlic and mix well. In a large, resealable plastic bag, combine the marinade with the tenderloin. Marinate for 4 hours to overnight, turning occasionally.
- Preheat oven to 425F. Combine honey, brown sugar, sriracha and hot pepper flakes. Remove tenderloin from the marinade and arrange in a baking dish. Brush with honey/sriracha mixture and sprinkle with toasted sesame seeds.
- Bake for 20-25 minutes, or until internal temperature of pork reaches 145 F or 63 C. Let pork rest for 5 minutes before slicing.
This recipe is mildly spicy as written. If you like it spicy spicy, increase the sriracha up to 3 more tbsp, and increase the red pepper flakes.
Make sure to spoon some of the glaze from the bottom of the pan over the pork, don't let any of it go to waste!
Recipe adapted from Taste of Home