BACK IN THE KITCHEN

After what seems like a month and a half of no cooking, we decided that due to our early arrival time back in NYC last night, we'd actually hit the grocery and make something with our own two hands. Our fingers have been doing a lot of dialing lately and we had high hopes of changing that behavior last night.

After a little trips to Key Foods, Gracefully and Discovery Wines, we were ready to make a little pork tenderloin dish.

The tenderloin featured:
- olive oil
- mustard powder
- salt
- pepper
- balsamic vinegar

The spinach included:
- spinach
- sesame oil
- shiitake mushrooms
- white wine
- garlic
- sambal oelek

And the little topping had:
- tomatoes
- parmesan
- olive oil
- salt
- dried basil

Based on this list of ingredients, I think I know why this wasn't quite right. There were just too many and I did this little Italy meets Asia thing that didn't pay off. The result was good. The taste was good. It just wasn't GREAT. It was a little too tart. I think the topping really threw everything off. I should have just kept with my Asian theme.

But it was great to be back in the kitchen. I think we'll continue that theme tonight due to the fact our pork tenderloin produced TONS of leftovers.