Getting my mojo back

Sorry I've been so quiet. Took a while to decompress from Rhinebeck, then we got walloped by a freak storm and lost power for a few long, cold, dark, boring, dirty days. Getting our power back was hugely invigorating and I've been riding the high. The past couple weeks have been particularly productive for me in which I've taken care of my body, mind and spirit. Some of that meant limiting my online time so I'm only now getting around to telling you what I've been up to.

Some of my best recent successes have taken place in the kitchen and since I'm talking about mojo, let's start with the marinated pork loin!

I took the marinade from this recipe and modified it a bit. I omitted the Worcestershire sauce (didn't have any), used olive oil in place of vegetable and added some finely minced shallot. Also didn't measure any of the herbs and I have a feeling that I went a good deal heavier than instructed on the cumin. Oh, and I added some ground coriander too. 

I blitzed the marinade with a stick blender then poured it over two halves of a pork tenderloin in a sealable bag, pressed out the air, sealed the bag and let in marinate in the fridge for 24 hours.

The next morning, I transferred the meat and all the marinade into a heavy-lidded casserole dish and cooked in a slow oven (275-300F) for a few hours. I cooked it until it crumbled when pressed with the back of a fork.

It was awesome; you should make some!