Sometimes you have a weekend, or even a couple weekends in a row that are completely packed with activities.

So many activities that you need a weekend from your weekend.

I didn’t think this was possibly for me to have too much going on, but I think I may be over doing it in the next two months.

Between two weddings, three bridal showers, three birthdays, a baby shower, a trip to Vegas, a trip to Maui, a visit from my Amsterdam friends and having to bake a wedding cake, I want to stop checking out my calendar and just take a nap.

I know that all those events are going to be amazing, but a two-month nap would be pretty awesome too.

During my two-month nap, I will be dreaming of this pork dish.

On their own, the pork and the veggies would just be all right. BUT together, they were incredible.

You will need…

1 ½ pound pork tenderloin

5 garlic cloves, chopped

1 lemon, zested and juiced

2 tablespoons oregano leaves

1 cup olive oil, divided

1 head radicchio, cut into wedges

2 large tomatoes, cut into wedges

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

1 tablespoon honey

Salt and pepper to taste

Start by combining your garlic, lemon juice and zest, oregano and ½ cup of olive oil in a food processor and blend until it is completely blended.

Place your pork in a large plastic bag, season with salt and pepper to taste and add in the marinade.

Close the bag and place in the refrigerator for at least 1 hour up to 4 hours.

While your meat is marinating, heat your grill to high.

When the grill is nice and hot, remove your pork from the marinade and place it over a hot part of the grill.

Cook the pork for 20 to 25 minutes, turning every 4 to 5 minutes so that all sides have nice grill marks and that the pork is cooked evenly.

The pork should have an internal heat of 145 degrees F when it is cooked.

About 4 minutes before the pork is finished, add the radicchio and tomato wedges to the grill. 

Cook them for 3 to 4 minutes, just till they are hot and have nice grill marks.

Remove the veggies and the pork from the grill.

Cover the pork with aluminum foil and let it rest for about 10 minutes.

While the pork is resting, combine the remaining olive oil, anchovy paste, honey, mustard and red wine vinegar in a small bowl.

Whisk until the dressing is completely combined.

Chop the now cooled radicchio and tomatoes and toss them in a bowl with the dressing.

Now your pork should be rested. Slice your pork in slices ¾ to 1 inch thick.

Top the pork with a large spoonful of your radicchio and tomato and serve hot.

Love and Beer Floats

Angela

Grilled Pork Tenderloin with Tangy Tomatoes and Radicchio

1 ½ pound pork tenderloin

5 garlic cloves

1 lemon, zested and juiced

2 tablespoons oregano leaves

1 cup olive oil, divided

1 head radicchio, cut into wedges

2 large tomatoes, cut into wedges

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon anchovy paste

1 tablespoon honey

Salt and pepper to taste

Start by combining your garlic, lemon juice and zest, oregano and ½ cup of olive oil in a food processor and blend until it is completely blended.

Place your pork in a large plastic bag, season with salt and pepper to taste and add in the marinade.

Close the bag and place in the refrigerator for at least 1 hour up to 4 hours.

While your meat is marinating, heat your grill to high.

When the grill is nice and hot, remove your pork from the marinade and place it over a hot part of the grill.

Cook the pork for 20 to 25 minutes, turning every 4 to 5 minutes so that all sides have nice grill marks and that the pork is cooked evenly.

The pork should have an internal heat of 145 degrees F when it is cooked.

About 4 minutes before the pork is finished, add the radicchio and tomato wedges to the grill. Cook them for 3 to 4 minutes, just till they are hot and have nice grill marks.

Remove the veggies and the pork from the grill.

Cover the pork with aluminum foil and let it rest for about 10 minutes.

While the pork is resting, combine the remaining olive oil, anchovy paste, honey, mustard and red wine vinegar in a small bowl.

Whisk until the dressing is completely combined.

Chop the now cooled radicchio and tomatoes and toss them in a bowl with the dressing.

Now your pork should be rested. Slice your pork in slices ¾ to 1 inch thick.

Top the pork with a large spoonful of your radicchio and tomato and serve hot. 

I am relatively certain that I could never even begin to explain how ridiculous my family can be. And we are usually our most out of control around the dinner table.

And even though I will never really be able to explain, I can show you photo evidence.

I have no idea how we got there, but somehow we ended up discussing geographic tongues (if you don’t know what they are already, don’t Google it unless you have a strong stomach).

And then…

This…

Awesomeness…

Happened.

Awesome, or kind of gross? You be the judge.

But more awesome than family tongues, is this tasty dish.

You will need…

For the Pork:

1 tablespoon peanut oil

1 pound ground pork

3 garlic cloves, minced

1 tablespoon finely chopped ginger

1 tablespoon light brown sugar

2 tablespoons soy sauce

For the Salad:

4 tablespoons soy sauce

1 ½ tablespoons rice vinegar

1 tablespoon light brown sugar

Pinch of freshly ground pepper

Pinch of Chinese five-spice

12 ounces Pad Thai noodles

½ medium cucumber, halved and thinly sliced

½ cup roughly chopped mint

½ cup chopped cilantro

½ cup chopped roasted peanuts

Start by heating a large pot of water until it boils.

While waiting for the water to boil, start your pork by heating the oil in a large pan over high heat.

When the oil gets warm, add in the pork and season it with salt and pepper.

Cook the pork until it is browned and nearly cooked. About 4 minutes.

Drain off half of the cooking fat and add the garlic, ginger and sugar.

Cook until the sugar is completely absorbed and add in the soy sauce.

Stir until the liquid has absorbed as much as possible and set aside.

By now your water should have boiled.

Add in the noodles and cook until they are barely tender, 4 to 6 minutes.

Drain the noodles and immediately submerge the noodles in cold water.

Combine the remaining soy sauce, brown sugar, pepper and Chinese five spice in a small bowl and mix well.

Drizzle the sauce over the noodles and add in the cucumber, cilantro, mint, and peanuts.

Top with the pork, toss and serve.

Love and Beer Floats

Angela

Pad Thai Pork Salad

For the Pork:

1 tablespoon peanut oil

1 pound ground pork

3 garlic cloves, minced

1 tablespoon finely chopped ginger

1 tablespoon light brown sugar

2 tablespoons soy sauce

For the Salad:

4 tablespoons soy sauce,

1 ½ tablespoons rice vinegar

1 tablespoon light brown sugar

Pinch of freshly ground pepper

Pinch of Chinese five-spice

12 ounces Pad Thai noodles

½ medium cucumber, halved and thinly sliced

½ cup roughly chopped mint

½ cup chopped cilantro

½ cup chopped roasted peanuts

Start by heating a large pot of water until it boils.

While waiting for the water to boil, start your pork by heating the oil in a large pan over high heat.

When the oil gets warm, add in the pork and season it with salt and pepper.

Cook the pork until it is browned and nearly cooked. About 4 minutes.

Drain off half of the cooking fat and add the garlic, ginger and sugar.

Cook until the sugar is completely absorbed and add in the soy sauce.

Stir until the liquid has absorbed as much as possible and set aside.

By now your water should have boiled.

Add in the noodles and cook until they are barely tender, 4 to 6 minutes.

Drain the noodles and immediately submerge the noodles in cold water.

Combine the remaining soy sauce, brown sugar, pepper and Chinese five spice in a small bowl and mix well.

Drizzle the sauce over the noodles and add in the cucumber, cilantro, mint, and peanuts.

Top with the pork, toss and serve.