I spent most of this New Year's Day wrapping Christmas ornaments and other assorted decorations putting them in their appropriate containers and storing them away until next time, so I left New Year's dinner totally up to the Mister.
He didn't disappoint.
We had the obligatory collard greens. Ours was sautéed with a little bacon drippings and white wine.
Corn bread, of course.
This year he used THIS Hoppin' John recipe from Garden and Gun magazine.
But the best thing ever was the pork tenderloin as seen above.
Very tender...and oh, so good your mama better watch out for that slap!
You might even want to slap her twice!
Take one pork tenderloin about 1 to 1 1/2 pounds and place in large zip-lock bag.
1/3 cup olive oil
1/3 cup soy sauce
1/3 cup Dijon stone ground mustard
1 heaping teaspoon minced garlic
Pour the mixture over the pork tenderloin. Zip the bag and store in the refrigerator.
Marinate at least four hours, turning the bag every 30 minutes or so.
After four hours remove the pork and discard marinade. Grill the pork on low until it reaches 145 degrees internally.
Slice and listen for the compliments!
HAPPY NEW YEAR!!!!