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??
Thanks for sharing the tips and the article! That is the bummerly part of having type 2 diabetes, I can’t save up calories on one big feast! Oh well…
The article had a lot of the tips I used last year. In situations like these, I use the “plate method” (1/4 meat, 1/4 starch, 1/2 non-starchy veggies) for setting up my plate. I usually bring a veggie tray if I know there isn’t going to be one, so that I’ll have some veggies from which to choose. I also get in some exercise; usually playing with the kids rather than sitting around and talking. Oh, and I share a dessert with my husband; a couple of bites and a cup of coffee does the trick. (Probably because it’s pumpkin pie, not chocolate gelato! π I used to prefer hosting (because we were sure to get leftovers), but now I like it when we’re invited elsewhere. (Besides, if I want more, I can always hit up the Whole Foods buffet at lunchtime that week, they usually have Thanksgiving dinner dishes.)
Thanks for the advice from Keith. I struggle every day with this
I read about some in SELF – I’ll look @ the article and email you π
Drool-worthy tenderloin! Yum!
Thanks for the pork recipe. I have been looking for one and yours sound great.
Ohh thanks for the pork recipe! I still get very nervous about cooking a roast or loin of pork. Once you dry it out, it’s so gross! I’m glad yours came out ok.
A tip for holiday eating that I find useful is to grab a plate. There are usually so many plates of snacks and one-bites, appetzers, etc. I can easily fill myself up just grabbing and popping into my mouth. If I grab a plate and fill it, I’m much more aware of how much I’ve eaten, b/c you lose track if you just pop it into your mouth. Even things like the veggie tray can turn bad b/c you could easily eat tons more dip than you realize!