Easy Pork Tenderloin

I made probably the best pork tenderloin over the weekend. I normally buy the ones that are pre-marinated. But this time, I decided to buy one that I can add my own spices too. I decided to do a rub.

I added in a small dish:

1 TB. black pepper
1 TB. garlic salt
1 TB. paprika
1 TB. oregano
1/2 TB. sugar

Mix together in a small dish. Before I added the rub, I rubbed the pork with stone ground mustard first. Then liberally added the rub. It was a 5 pound tenderloin, so I baked it for about 1 1/2 hours in a roasting pan with the lid on. It’s done when the internal temperature is 170 degrees. It was perfectly cooked, moist and yummy!

I asked my friend Keith Ahrens, who lost 200 pounds and has kept it off what Holiday tips he has for staying on track and this is what he said:

“As far as how to get through the holidays I keep reminding myself how great I will feel and look next spring. I know it sounds simple and cliche but it got me through the last two years. The temptations are great but I know it’s only about 6 weeks that we need to make it. I do nibble and love all the traditional treats and entrees though. I make sure that I exercise everyday when I am away also, back home in Maryland. This seems to help a lot too.”

That’s great advice Keith!

Live Strong has a great article today for people with diabetes, with a diabetes friendly Thanksgiving. Since my twin sister is diabetic, its something I have to watch out for too!

Anyone else with Holiday survival tips??