Lunch today. Roasted pork tenderloin, tomatoes, zucchini, bell pepper and asparagus. Severed with baguette and a small salad.

Pork tenderloin was marinated in red wine, vinegar, and some spices for little over 6 hours. Patted dry rubbed with evoo and honey. Rubbed with paprika, black pepper, salt, cumin, cinnamon, and coriander. All veggies just roasted with a drizzle of evoo. I'd double the amount of veggies next time as this was supposed to last longer…