New Year!

The holidays came around so quickly. All of a sudden, my sister (Tiffany) arrived from the DR, Nick's family was here, and I was fighting for glimpses of sleep in between reconnecting with friends and family. Time went by in a glimpse. All too soon Tiffany was back on a plane home, Nick's family returned home, and New Years crept up.

I usually find New Year's uninspiring. This was the first New Year's Day I had off, and I was ridiculously sick. Maybe getting over my sinus infection made the arrival of 2009 seem like the changing of the leaves; for the first time I feel like something new has started.

Here are a few of my New Goals for a New Year:
* Dance more often
* Be able to run 3 consecutive miles (aka do the Mazz Family run)
* Get rid of all the furniture in the storage room (need any?)
* Finish my WOCN certification
* Get a job at Shepherd as a full-time WOCN
* Take better care of myself


In interest of a newer, healthier year, here is a recipe for a low-fat dinner.


Pork Tenderloin with Apricot Mustard Rub

INGREDIENTS
* 1/2 cup grainy mustard
* 1/2 cup apricot jam
* 1 garlic clove, forced through a garlic press
* 2 small pork tenderloins (1 1/2 to 2 pounds total)
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper
* 1 pound fresh apricots, quartered and pitted

PREPARATION

Preheat broiler and line rack of a broiler pan with foil.

Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.

Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.

Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.

Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).