Healthy Low-Fat Recipe For Today
Hey San Antonio,
A client just sent me this and it sounds amazing, so I decided to pass it on here on the blog. I’m not a big pork eater, but this one may be worth a try!
Grilled Pork Tenderloin with Napa Cabbage Sesame Slaw
Ingredients:
Pork Tenderloins
Olive oil (not extra virgin)
Salt
Fresh Ground Pepper
Method:
1. Preheat grill med/high or preheat oven to 400 degrees.
2. Rub tenderloins with olive oil, salt and pepper liberally all over the outside on all sides.
3. Grill or Roast for about 18-20 minutes. It takes about 12-15 minutes per pound and most tenderloins weigh a little over a pound, so they don’t take long to cook.
4. Let the tenderloins REST without touching them for at least 10-15 minutes after cooking. This will insure that they stay juicy and continue to cook for a few minutes after pulling them off the grill or out of the oven.
Per ounce of pork tenderloin:
Calories 48
Fat 2 g
Carbohydrates 0g
Protein 8 g
Napa Cabbage Sesame Slaw
Makes 8 portions
Ingredients:
1 head Napa (Chinese) cabbage
1 yellow pepper
1 red pepper
1 red onion
1 bunch cilantro
Juice and zest of 1 lime or lemon
3 Tbsp. extra virgin olive oil
1 Tbsp. toasted sesame oil
Salt and fresh ground pepper to taste
Method:
1. Cut cabbage in half length wise. Cut out core. Slice into small strips cross ways.
Place in large bowl.
2. Cut out stem and seeds from peppers and cut into strips.
3. Cut onion into strips.
4. Make dressing in separate bowl or small food processor by squeezing lime or lemon, salt and pepper and zest, and slowly adding oils to the juice.
5. Chop cilantro lightly and add to vegetables.
6. Leave the veggies separate from the dressing in a zip lock container in the fridge (they will stay nice for up to a week). Right before eating (or 1/2 hour before eating) toss the veggies with a little bit of the dressing to keep them crispy and fresh. Taste and adjust seasoning with salt and pepper.
Per portion:
Calories 107
Fat 7g
Protein 2g
Carbohydrates 11g
Dietary Fiber 3.5g
To Serve:
Allow the tenderloins to rest while you toss the slaw with the dressing.
Place a large scoop of the Napa slaw on the plate, then top with a few slices of the pork tenderloin. Garnish with fresh cilantro and a slice of lime if desired.
YOUR BODY and YOUR LIFE are under your control, so don’t ever settle!!! Make the best you that you can make and if there’s something you know you want, go after it… For now on, you control you…
Boyd Myers
Personal Trainer in San Antonio
Owner, San Antonio’s Top Personal Training Studio
16613 Huebner Rd (corner of Huebner and Bitters)
210.391.1454
