“As the mother of four young children, I am very much living life on the go. To ease the guilt from driving my somewhat necessary yet gas-guzzlin’ SUV, I have started looking for ways to go greener, and if we can get leaner in the process, count us in. I’ve often thought about how I can make a difference, but the thought stops right there. I’ve found ‘green’ information confusing and conflicting, not to mention overwhelming. Your book breaks it down into such simple terms, giving us hard (alarming) facts with realistic solutions—changes that I have found easy to make, without a lot of whining from my kids or my husband. Simplify my pantry—what mother isn’t looking for ways to simplify her life? And I love that I don’t have to read a lot of labels at the supermarket to get things going in a leaner and greener direction. Simple. Easy. Done.”
¾ cup pomegranate juice
1 tablespoon Dijon mustard
1 small shallot, minced
1 clove garlic, minced
1 tablespoon lemon juice
Pinch of kosher salt
Freshly cracked black pepper
¼ cup olive oil
4 ounces pork tenderloin per person
1. Simmer the pomegranate juice in a small saucepan until reduced to ¼ cup. Cool.
2. Add the mustard, shallot, garlic, and lemon juice. Whisk well.
3. Season with salt and pepper to taste. Slowly drizzle the olive oil into the vinaigrette, whisking constantly, until emulsified. Can be stored, covered tightly, in the fridge for up to a week.
4. Drizzle 2 tablespoons pomegranate vinaigrette over grilled, baked, or broiled organic local pork tenderloin.
