WTF

Recently, YJDKIY acquired a lovely pork tenderloin from Wild Turkey Farms (wtf). Saving it up for a yummy grill, I opted to not marinate so the flavor of the meat could shine.

In addition to the tasty flavor and tender texture, the first thing all diners noted was the lack of excessive salt. I remember this from the previous organic pork adventure, but unlike that one, this one didn't have to have a passport to get to my plate. Animal Welfare Approved and raised with lots of piggy space just a few miles from The Ave. AND, luckily, I get the weekly privilege of being able to purchase this at the SFM. :)

BEANS, GREENS, and GRAINS
To complete this local dinner (sort of), I chopped up the rest of my Correll Farms swiss chard loot and sauted with red onion and garlic in olive oil. Add in lots of spices: pretty much everything of the savory variety (thyme, garlic salt, pepper, coriander, oregano, turmeric, basil, parsley, rosemary and cumin). Once it cooks down a bit, add garbanzos and black-eyed peas, as well as some brown rice. To keep it from getting wilty and fried like, add a little vegetable stock (of course I don't know how much, stop asking!), covered and let it steam. After about 5 minutes, douse the whole mix with garlic rice vinegar and let it cook for just a few more minutes. Super duper power side dish!

The perfect (natural) size of the tenderloin didn't take nearly as long as the oversalted, hopped up on steroids grocery store kind, so dinner was ready in a flash!