My Kid Is A Genius

Her name is Vienna.

But you may call her The Wunderkind.

I mean.. it might be a little early to throw the word Prodigy around, but I'm pretty sure were headed in that direction...

Her aptitude for learning is off the charts.

For instance, her knowledge of the alphabet..

*Reading an ABC book together*

Me: ...A....

Vienna: B!

Me: Ya, Good job! It is B! ...C...

Vienna: B!

Me: ..Uh...no, C is next. ...D..

Vienna: B!

Me: ...E....F.....G?....

Vienna: B!

Me: *sigh* 

Ok, so her Alphabet needs some work. 

But she's got some wicked counting skills!

Me: One...

Vienna: Two!

Me: That's right, Hunny! Two...

Vienna: Two!

Me: Three...

Vienna: Two!

Me: ..Vienna, can you say three?

Vienna: Two!

Me: .. Four?

Vienna: Two!

Me: ...Ok... *facepalm*

Well...at least she's cute.

Maybe I should push child modeling before Junior Mensa.

And if all else fails, she'll rock at Bingo.

Pork Tenderloin

OK, so here's the deal.

I had never made pork tenderloin until a little over a year ago.

In my mind, anything with the word 'tenderloin' in it's title just HAD to be either:

1.) Ridiculously expensive

or

2.) Ridiculously high-maintenance and challenging to cook.

Much to my surprise, it's not either!

You can pick up a big package of 4 of them at Costco or Sam's Club, for in between 10-15 bucks. 

(Which is pretty sweet.)

And they've got so much natural porky flavor to them, that they're difficult to screw up!

(Well ok...unless you overcook them..then they get a little dry..)

(Or if you undercook them, don't do that either.)

(...now I've scared you, haven't I?..)

(Crap.)

Seriously, though. If I can figure it out, so can you!

Use this delicious marinade, sear it on the stove, then let it finish cooking in the oven.

Serve it with garlic mashed potatoes and a pile of kale, and the people you're serving it to will be so impressed and intimidated by how much you SLAVED AWAY on this WILDLY EXPENSIVE, utterly delicious meal.

(I love food that lies for me.) 

(Don't tell anyone.)

Pork Tenderloin

adapted from Chef Mommy

Ingredients:

• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar
• Juice of 1 lemon
• 1-2 tbsp Worcestershire sauce
• 1-2 tbsp fresh parsley, finely chopped
• 2 tsp dry mustard
• Freshly cracked black pepper, to taste
• 4 cloves garlic, peeled and minced
• 1 pork tenderloin

Directions:

1. Combine all marinade ingredients and place the pork tenderloin and marinade in a Ziplock bag and let marinate in the fridge for at least 3-4 hours.
2. Preheat oven to 400 degrees. 
3. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. 
4. Place in the oven and cook for 15-20 minutes or until the meat has reached 160 degrees. Once out of oven, cover with foil and let rest for at least 5-1o minutes before slicing. It should only be sightly pink in the middle.