Pork Tenderloin, Risotto, Spinach Salad

Pork tenderloin:
1 pork tenderloin, room temperature
salt
pepper
olive oil

Drizzle about 1 Tbs. olive oil on tenderloin. Liberally shake with salt and pepper. Rub to coat. Grill on med-high heat until cooked to desired doneness. (we cook it for about 10 minutes per side). Let sit and slice.

Risotto--a gift from my upstairs neighbor, Joe, who wanted us to try it. It was peppery and delicious!

Salad-- baby spinach, shaved manchego cheese, a big dollop of "olive bruschetta" from TJ's and a handful of halved sugar plum (cherry) tomatoes. The dressing was a basil pesto vinagrette (we are out of dijon mustard--but this is really a good alternative!) A big dollop of pesto, red wine vinegar, salt pepper and olive oil. Shake to emulsify.