My kids think I’ve gone crazy. I’m on a mission to get these sick germs out of my house. I’m disinfecting everything! I’m walking through the house with my can of Lysol, cleaning and spraying knobs, switches, hand rails, and anything else we frequently touch.
My son was studying when I walked into his room, spraying Lysol. He pulls an earbud out, looks at me with a furrowed brow, and asks what I am doing. I say “disinfecting” and carry on.
I pass through the connecting bathroom to my daughters room. She looks up from her laptop and smirks. She calls her brother (they like to team up against me) and they both are comparing my disinfecting of their rooms. They obviously haven’t seen me in my ‘crazy cleaning mode’ in a while. They think spraying knobs and wiping down switch plates is bizarre. They both call out to their dad, “Mom’s spraying everything!” I had no idea they were so attached to their germs.
That is my standard get-rid-of-the-bad-germs/cleaning routine. My next step is to cook foods that are very nutritious. What could be better than to heal the body with good food, like my Glazed pork with Apple Salsa.
When you are sick or have a fever your body has an increased need for vitamins to help it perform its normal processes.
Pork is a very good source of B vitamins. It has all of them, except for folate. B vitamins are important since carbohydrate, fat, and protein metabolism depend on B vitamins. When you become deficient in B vitamins such as B1, B2, B3, B4, and B6, your metabolism goes down. Interestingly, this is why many weight loss pills are concoctions of B vitamins.
My Glazed Pork with Apple Salsa is a delicious combination of flavors. The glaze on the roasted pork is complimented with the zesty apple salsa. I love how the crunchy apples give great texture to this dish.
- 1 pork tenderloin, trimmed
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, minced
- ⅓ cup orange marmalade
- 2 tbsp orange juice
- 1 tsp balsamic vinegar
- 1 medium Gala apple, diced
- ¼ cup dried cherries
- 2 Tbsp white wine vinegar
- 1 Tbsp rice wine vinegar
- 1 Tbsp water
- ½ tsp sugar
- Salt and pepper pork tenderloin and place in a large ziplock bag. Pour olive oil over the pork and sprinkle the rosemary on top of the tenderloin.
- Seal bag and let marinate for 30 minutes.
- In a small bowl combine apricot preserves, orange juice, and balsamic vinegar; set aside.
- Prepare salsa by combining apples, cherries, vinegars, water, and sugar together in a medium bowl. Stir and aside; let marinate. Stir occasionally.
- Heat oven to 400°F. Place pork on a foil lined baking sheet.
- Roast for 45 minutes, then baste with orange sauce. Continue to roast until pork registers 145°F, basting as needed. Loosely cover with foil to prevent sauce from burning.
- Slice and serve with apple salsa.