For Thanksgiving, consider the “other white meat”. Grilled Pork Loin!
When my 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. She 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.
Nutrition:
Serving size: 1 4-ounce pork loin with 1 heaping cup mixed greens
Calories: 538.5
Fat: 40.6g
Saturated fat: 6.6g
Carbohydrates: 8.2g
Fiber: 3.8g
Protein: 34.6g
Sodium: 670.6mg
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!
