My last weigh in was Oct 20th, so almost a month ago. How am I doing? See for yourself…
Previous weight: 321.6 lbs
Current weight: 319.6 lbs
+/-: -2.0 lbs
I know, I should be happy with any loss, but I have to admit I always hope to see more. It would probably be helpful if I would have more realistic goals, instead of just hoping and praying that I’ll wake up one day to discover that I miraculously lost 150+ lbs. Not going to happen, I know.
This is an attempt to get in there, get my ass moving and what better way than making myself accountable? Please do me a favor, if I don’t post weigh ins weekly, kick my ass until I do. Monday I will go back to regularly scheduled programming by posting my weigh ins then.
You may be asking yourself what the hell I am thinking jumping back on the waggon right before the holidays start. That is a valid question. The way I see it, if I am not at least trying to do the right things, then I am going to be out of control for the next month. There won’t be a pie, cookie or piece of candy that will stand a chance. I am counting on reporting my weight weekly again, as a means to hold me to not over indulging.
The following recipe really has nothing to do with anything. I just figured while I am posting I will throw this in, I’ve been meaning to for a while now. I thought maybe this would go well with David from Keep It Up David‘s Dijon Green Beans. For the record I got this from Atkins Recipe’s. My family really enjoys it, I hope you do as well.
PORK TENDERLOIN MEDALLIONS WITH CREAMY MUSTARD SAUCE
- 12 ounce pork tenderloin, sliced into 4 medallions
- 2 tablespoons unsalted butter
- 1 teaspoon chopped garlic
- ¾ cup chicken broth
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, minced
- Pinch salt
- Pinch ground black pepper
- Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and sauté until browned, about 5 minutes per side. Remove pork from skillet and cover to keep warm.
- Add garlic to skillet and sauté until aroma is released, about 30 seconds.
- Add chicken broth, scraping up any browned bits. Simmer liquid 2–3 minutes to reduce slightly.
- Remove skillet from heat and whisk in sour cream, mustard and dill. Season with salt and pepper.
- Return pork to skillet along with any juices that have accumulated. Reheat over medium heat for just 2–3 minutes. Transfer to a platter and serve immediately
Net Carbs: 3 grams
Fiber: 0 grams
Protein: 37 grams
Fat: 22 grams
Makes: 2 servings
Prep Time: 0:05:00
Marinate Time: 0:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00