Cooking is therapy and cathartic for me. I needed to get in my kitchen and release. So I made a couple meals for my babies and my lil sis (whose boyfriend always seems to be around 😏). I took a recipe from #foodandwine that I had been eyeing for awhile and remixed it. Pork tenderloin in a coconut port wine gravy. I double the recipe, seasoned the loin with coriander, garlic powder (which isn't in the original recipe), black pepper and sea salt then browned on all sides. Popped it in the oven and baked until cooked through. I then made a coconut and red wine gravy using the drippings from the loin with chicken stock, port red wine and prunes. When it was reduced by half I added a bit of cornstarch and allowed to thicken then tossed in 1/4th cup coconut milk, a smidge more coriander, sea salt and some grass fed butter. This delicious fucking dish was accompanied by a rice that I sort of just winged. Sautéed shallots and garlic in coconut oil then added cumin, turmeric and cinnamon once fragrant tossed in the rice and cooked until golden brown added my water and a splash of chicken stock. Halfway through added petit peas and at the end, raisins until warmed through. Who 👏🏿 is 👏🏿 a 👏🏿 fucking 👏🏿 G👏🏿? #mamatanyaskitchen #mamatanyaskitchenfromscratch #dinner #cookingahead #trillkitchen