After a little wandering around the hood yesterday we found ourselves at Staubitz on Court Street looking through the glass at the butcher's lovely counter. Meena says I light up like a kid in a candy store at the butcher. That's sorta weird. I'm not sure I like that about myself. But I'm pretty sure it's true. I love trying to think about all the great stuff I could make with all those lovely cuts of meat.

Yesterday, we decided on some nice pork tenderloin. We hadn't done a pork tenderloin in a minute and I figured it was high time I pay a little homage to my home state and get one of our most beloved delicacies fired up in my Brooklyn kitchen.

I started it out in a marinade of:
- lemon
- olive oil
- garlic
- rosemary

And once it had sufficient time to rest in the fridge, I fired it up on a skillet and got the sides browned before tossing it in the oven to finish.

Meena was kind enough to mix up a nice little rice pilaf and I got to work on some more brussels. Man, we really love those things, right? This time we used:
- shallot
- olive oil
- salt
- brussels sprouts

Once the meat came out of the oven, I gave it a minute to rest and then sliced it up for consumption. And it was lovely. The lemon and rosemary gave it a nice little punch of piney, citrus flavor and the delicate nature of the cut really did the rest.

With some brussels and some rice? We were eating like kings.

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