username: Hello, I'm Aquamariine.
name: The name I chose is Kwai, an Asian-inspired name. It also happens to mean "egg" in the language Hausa.
gender: Male.
personality: calm ☯ gentle ☯ affable ☯ hides his insecurities
Kwai is an easygoing deerssert, mellow and unruffled. Other deersserts respect what he has to say, and he has a gentle, caring side with youngers. While Kwai can't be called social, he can easily make a friendly, bantering conversation that puts whoever he's talking to at a comfortable ease. Yet under his unperturbed appearance, Kwai has insecurities and weaknesses that he covers as much as he can. He hates to be seen as weak or needy.
favourite recipe using pomegranate: Mustard Pomegranate Pork Tenderloin
Ingredients:
1/4 cup pomegranate juice
1/4 cup fresh orange juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon orange zest
1 dash cayenne pepper
1 (1 1/2 pound) pork tenderloin
4 tablespoons pomegranate seeds
Instructions:
1. In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.
3. Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
4. Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees F (63 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.