It’s Monday, January 7 and that means the official kick off of New Years Resolution diets all over the world. Or at least for me. Why start now, and not January 1? Well, usually New Year’s day is still full of unhealthy eating. Plus you have to get back to work…anxiety…yada, yada, yada. Plus New Year’s Day was a Tuesday. EVERYBODY knows you start a diet on Monday. Why? I have absolutely no idea. It’s just the way things are, from the beginning of time. If nothing else, it gives you a few more days to pig out on those leftovers, right?

I have a huge weight loss/healthy me goal to achieve this year. I had a goal last year, to achieve a healthy body by my 30th birthday. Well, that came and went. In my minor defense, 2012 was a pretty crappy year. My already sometimes shaky self esteem dropped to a near zero. And the fact that I’m a sad eater, well, it just made it worse. So now I have a HUGE goal this year–last year’s goal plus the other 5-10 lbs I put on last year. I’m not even sure I can say the number out loud. Or type it. The ultimate goal just seems so far off that uttering the words might discourage me forever. So instead, we’ll start small. By my 3 year anniversary, on May 30, 2013, I would like to be the same size I was when we got married. So that’s about 30lbs, by the end of May. Sooo doable. And how do I expect to achieve this? The regular old eat well and get real chummy with my gym.

I’m not always the healthiest cook. I like rich food. I like butter and chocolate and savory dishes. But that doesn’t mean sans butter has to be bland. But I will try to post AT LEAST once healthy recipe a week. Pinky swear. So here we go, kicking off week two of the new year!

Lemon Herb Marinated Pork Loin (serves 2 with leftovers)

• 1/4 c olive oil
• zest of 1 lemon
• Juice of 2 medium lemons
• 1 tbsp minced garlic
• 1 tbsp whole grain mustard
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh thyme leaves
• Pinch of salt
• 1lb pork tenderloin
• 2 tbsp fresh sage, chopped

Whisk all ingredients together in a small bowl until well incorporated. Pour marinade into a quart sized ziploc bag. Add pork tenderloin. Seal bag and turn a few times to make sure the pork is well coated. Marinate overnight.

When ready to cook, brush grill pan with olive oil. Sear tenderloin on all sides (2 minutes each) over high heat until well charred. Reduce to medium heat and cover, still turning ever few minutes so it cooks evenly, until thermometer reads 140°F. Move tenderloin to a cutting board, cover with foil and let rest for 5-10 minutes. Slice into 1/2 inch medallions and serve with vegetable of your choice. (I went with steamed baby bok choy.

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