So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Roasted Pork Loin with Kabocha Squash and Broccoli
This is a relative healthy lunch but really delicious as well. Each of the individual ingredients are quite tasty on its own. They also provide a nice range of textures and flavors for a complete meal. I definitely did not feel bored of this by the end of the week.
First, the pork. Tenderloin is one of the leaner cuts of an animal. It's located on the back and sandwiches the spine. The loin is fairly large. However, the tenderloin is located within the loin. It's smaller and even more tender. Many chefs cut this piece out specifically for specials. The tenderloin may be lean but provides lots of flavor.
Feisty Foodie. She always talks about roasting broccoli and I tried some of her dish last summer. I really enjoyed it! So I went ahead and did my version of it (my healthier version). Here I have some broccoli florets that I seasoned with salt, pepper, red pepper flakes, garlic powder, and oil. Into the oven at 375oF for about 20 minutes until the broccoli starts to char.
Feisty Foodie's style. Also, did you know that broccoli is very high in calcium and vitamin C? Yeah, it's pretty darn good for you.