When our daughter was younger, the only proteins she would eat were
steak and chicken. To get her to try pork, we called it “chicken steak”. To this day, pork is known in our house as chicken steak and it tastes delicious prepared so many ways. Our daughter agrees.
This protein and fiber rich recipe is delicious for a family mid-week meal or for the single person seeking a quick, easy, meal for one.
It takes very little time and effort to make and the clean up is easy. Featured flavors in this dish: blackened seasoning or lemon pepper, whichever you prefer, lemon, balsamic vinegar, and fresh herbs of dill, parsley, and cilantro. Fiber and seasonings aid in breaking down the proteins in pork providing your body with nutrients and boosting the metabolism. Always choose leaner cuts of pork such as the tenderloin. Still yummy but with a lot less fat.
Too cold to grill outside? Heat 1 tablespoon of coconut or grape seed oil in a well-seasoned cast iron skillet over medium-high heat. Add pork tenderloins and cook as instructed below. If tenderloins are thick – a cut over 1″ thick – consider finishing cooking in the oven, preheated to 350*. Actual cooking time will depend upon thickness and how long it was cooked on the stove. Cook to an internal temperature of 160*F for best results, allowing for resting time of about 5 minutes.
Serving size: 1 4-ounce pork loin with 1 heaping cup mixed greens
Saturated fat: 6.6g
Other nutrients worth noting: cholesterol, 89.6mg; potassium, 717.5mg; vitamin A, 34.8%; selenium, 77.1% In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Grilled Pork Loin over Herb Mixed Greens
Grilled Pork Loin over Herb Mixed Greens When our daughter was younger, the only proteins she would eat were steak and chicken. To get her to try pork, we called it “chicken steak”.
- 1/3 cup balsamic vinegar
- 1/2 teaspoon blackened seasoning (for vinaigrette)
- 2 tablespoons blackened seasoning (for pork loin, or lemon pepper, if preferred)
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon sea salt
- juice of 1/2 lemon
- 1 teaspoon dried mixed herb blend
- 1/3 cup plus 2 tablespoons extra virgin olive oil
- 4 4-ounce boneless pork loins, fat trimmed
- 4 heaping cups herb mixed greens (see note)
- 1 large avocado
- finishing sea salt
- In a large mixing bowl, whisk together vinegar, 1/2 teaspoon blackened seasoning, black pepper, sea salt, lemon, and mixed herb blend.
- Whisk in olive oil.
- Preheat grill to medium-high heat.
- Gently pat remaining 2 tablespoons of blackened seasoning on each side of the pork loin.
- Place seasoned pork on hot grill.
- Grill about 4 minutes on each side or until pork is just cooked through.
- Toss greens with vinaigrette while pork is resting.
- Place 1 heaping cup full of greens on serving plate.
- Slice each 4-ounce pork loin and place on top of mixed greens.
- Slice avocado and place 2-3 slices on top of pork.
- Finish with a pinch of finishing sea salt such as pink himalayan and a bit of cracked black pepper.
- Note: Most grocery stores carry pre-washed mixed greens in the produce section – look for one that also has fresh herbs tossed in such as Organics Herb Blend.
- If you can’t find a mixed herb salad blend, simply chop 1/2 tablespoon each of fresh dill, Italian parsley, and cilantro and toss with mixed greens.