Dark Soy and Honey Seared Pork Tenderloin

This was an improvisation about a month ago and it’s so easy and good we ended up doing it again for Easter.  Mrs. NH and I were both sick and this was a nice mix between gourmet and easy.  I marinated the tenderloin in a Ziploc with dark soy, olive oil, lime juice and honey for about 3 hours before grilling it.  The outside had just the right amount of crispiness from the sugar in the marinade and inside it was fork tender.  Served alongside some brown rice and fresh green beans, it was a meal packed with flavor.

Foie Gras with Honey and Balsamic Reduction

The majority of Thursday night was spent writing lyrics and finishing (3!) songs.  What does a hungry, world-renowned recording artist do when the songs are done and the belly is growling its own tune?  Make foie gras, of course.

I cut a block of foie gras in three equal slices, fried it until brown in a hot pan, laid it on warm wheat toast and then spooned a reduction of Balsamic vinegar, honey and salt and pepper over the top.  A meal fit for a rock star.  Should have eaten it in my limo.