This Peach Dijon Crusted Pork Tenderloin was declared, “The best pork I’ve ever eaten” by my friend’s son. Not kidding. The recipe is super simple and great for a weekend or weeknight supper. A quick 30-minute brine ensures the meat stays tender, moist, and juicy.

Peaches, basil, and Dijon mustard melt together to create a sweet and savory sauce that’s out of this world. You are going to love it!

This issue also shares

• The Best Life Living Tip: Dumbing down your smartphone. Can you do it?
• The Self-Care Technique: What grows together goes together.
• Ideas and Inspo from an Olympian!

Read on for more — including my recipe for Peach Dijon Crusted Pork Tenderloin. You are going to love it!

Best Life Living Tip

Dumb down your smartphone. Can you do it?

Overstimulated adults are driving the increasing popularity of dumbphones and dumbing down smartphones to improve their mental health and focus. According to the Harvard Business Review, a recent survey of working professionals found that half were either “at-risk users” or “problematic users” of smartphones. This meant that using their phones brought on feelings of dependency and compulsion. I get it 100%.

I deleted the Facebook app from my iPhone and now only post to my account from my laptop. (The AI recipes and ridiculous political commentary from folks with Google degrees are just too much!)I want to engage with real people I want to engage with about things that I care about, not doom scroll my life away.

Five Tips to Make Your SmartPhone a Dumb Phone (or at least a little less distracting)

It’s a matter of addition and subtraction. If you are trying to change a habit, you want to ADD friction to the behavior you’re trying to REDUCE. And, you want to REDUCE friction to the behaviors you’re trying to ADD. 

1. Delete apps!
2. Turn off the notifications. Do you really need to know that Mary liked your Facebook post?
3. Don’t download apps when you can use a browser. Mobile apps are better than web experiences, but that’s a good thing. The worse the experience, the less likely you’ll be to use it.
4. Simplify your home screen. Don’t put Instagram or Tiktok front and center.
5. Go grey. Smartphone displays are designed to be bold and colorful. It’s part of what makes them so enticing to use. I admit I lasted about 2 days. It was horrible. On iPhone, you’ll find the option under Settings > Accessibility > Display & Text Size > Color Filters. Tap the toggle, then choose “Grayscale.”

Self-Care Technique

Now, you can find pretty much any fruit or vegetable you want regardless of the time of year. Seasonal food is fresher, tastier, and more nutritious than food consumed out of season. (Says the chef who’s featured peaches twice in three weeks…)

Eating with the seasons is one of the most natural things we could do.  According to the University of Maryland Medical System, “Seasonal eating is a delicious way to help your body, the local economy, and the planet.”

Five Ways Eating Seasonally is Good and Good for You

1. Seasonal food is fresher and has a longer shelf life, potentially reducing food waste.
2. Less expensive
3. More nutritious
4. Better tasting
5. More environmentally friendly.

Ideas and Inspiration 

Ilona Maher is an Olympic rugby player. She’s 5′ 10″ and 200 pounds. Her website touts “Beast. Beauty. Brains.” Those stats also give her nearly a 30 BMI which is technically overweight and nearly obese according to these standards.

BMI or body mass index is a highly flawed method of judging weight, but it keeps sticking around like gum on the bottom of your shoe.

At the low end of what is suggested for my own BMI is 125 pounds. If I weighed 125 pounds I would look like I was about to pick out my funeral urn.

According to Yale Medicine, “BMI was developed based on the bodies of non-Hispanic white men; it may not provide consistently accurate results for people who fall into other categories of sex, ethnicity, and race.”

You tell me this powerful, strong woman is unhealthy, overweight, and obese — and check out her response in Self Magazine. Her content is funny and inspirational. Let’s show her and the entire USA Women’s Rugby Team some support!

Point it Out

Thanks so much for reading. Hope you enjoy the recipe! This comes in at about 900 calories and 5 WW points per recipe. It’s so good! Let me know what you think.

Bon Appétit Y’all!

Virginia Willis

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Peach Dijon–Crusted Pork Tenderloin

Prep Time35 minutes mins

Cook Time1 hour hr 15 minutes mins

Course: dinner, main, supper

Cuisine: American, Southern

Keyword: healthy pork dish, pork and fruit, pork tenderloin, savory peach recipe, weeknight supper

Servings: 6

Calories: 838kcal

Author: Virginia Willis

Ingredients

• ¼ cup Kosher salt
• 2 cups boiling water
• 3 cups ice cubes
• 2 1½- to 2-pound pork tenderloins
• 2 peaches unpeeled and thickly sliced
• ½ cup peach preserves
• 1 tablespoon finely chopped fresh basil leaves more for garnish
• ½ cup Dijon mustard
• Freshly ground black pepper

Instructions

• Place the salt in a heatproof bowl. Add the boiling water and stir to dissolve. Add the ice cubes and stir to cool. Add the tenderloins, cover the bowl with plastic wrap, and refrigerate to marinate for about 30 minutes. Remove from the brine, rinse well, and pat thoroughly dry with paper towels. (Do not brine any longer or the pork will be too salty.)
• Heat the oven to 350°F. Meanwhile, stir together the peach preserves, basil, and mustard in a small bowl. Set aside.
• Remove the pork from the brine and pat dry with paper towels. Spray a large ovenproof skillet with nonstick cooking spray. Add the pork and sear until brown on both sides. Add the peach slices and transfer to the oven and cook until the internal temperature reaches 145°F, about 15 minutes.
• Brush with the peach-mustard mixture during the last few minutes. Remove to a cutting board and cover with aluminum foil to rest and let the juices redistribute about 5 minutes. Slice on the diagonal and serve immediately with the remaining sauce on the side.

Nutrition

Serving: 6 | Calories: 838kcal | Carbohydrates: 26g | Protein: 126g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 5284mg | Potassium: 2492mg | Fiber: 2g | Sugar: 18g | Vitamin A: 207IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 7mg