I want to take a pause here and just thank all of you for all your support.  Yesterday’s fundraiser was a big success and I hope you all enjoyed yourselves.  There were plenty of PRs to go around and I was very happy to see you push your limits.  You all did fantastic!  I appreciate everyone’s hard work and efforts to pull together and put the event on for me.  I never expected anything like that and you all did a great job.  I was shown a lot of love and support and do not take it lightly.  This goes out to all who attended the event and to those who weren’t able to make it but supported in your own way.  I am humbled by your support and generosity.  I still have another round of chemo this month then I will start prepping for my bone marrow transplant in September as long as the PT scan looks okay in August.  Thank you so much for all you have done for us.  It really helps to know how much support is there for Janine and I and we thank you very much.

 

Schedule this week- Monday-Friday 5am, 6 am, 4:30 pm and 5:30 pm.  Saturday 9 am WOD/Open Gym.

HOME WORKOUTS- RUN 10K, F Sqt/j jack/h rock triplet, Death By Burpee, Thrusters, pushup/squat/situp trio, POKER

GYM WORKOUTS- SHOULDER WORK, burpee/situp duo, push press/jump rope couplet, run/pullup/hip ext trio, run/p press/ring row and pullup/situp/squat sessions

WE ARE IN WEEK 11 OF THE STRONG LIFTS NOW SO 2 MORE WEEKS TO GO AND WE WILL DO SOME TESTING ON WHERE YOU FINISH, KEEP PUSHIN

Balsamic Grilled Pork Tenderloin

Instead of grilling the same chicken breast or burgers, try your hand at this easy balsamic pork tenderloin. It’s juicy and flavorful, and perfect with your favorite vegetable or salad.
Course Dinner, Main Course
Cuisine Keto, Paleo
Keyword grill, pork
Prep Time 2 hours
Cook Time 40 minutes
Servings 4
Calories 353 kcal

Ingredients

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 pork tenderloin

Instructions

  1. Put all of the ingredients in a freezer bag and mix well, covering the pork. Marinate in the refrigerator for 1-2 hours.
  2. When ready to cook, preheat grill to medium high heat. Grill the pork until internal temperature reaches 165 degrees F. Let rest for 10-15 minutes before slicing.
  3. Serve with your favorite vegetables on the side.

SEE YOU AT THE GYM

3,2,1 GO!!!

DEAN