Roasted Pork Tenderloin Recipe

To kick off our Modern Pilgrim recipe series, which will run 11/6 through 11/17, we decided to share one of our favorite Tosca Reno recipes with you, Roasted Pork Tenderloin. With 217 calories and 23g of protein per serving, this is the perfect addition to your Thanksgiving and Holiday table.

Roasted Pork Tenderloin

The Eat-Clean Diet Cookbook 2, Tosca Reno

Ingredients:

• 2 TBSP cider vinegar
• 1 TBSP extra virgin olive oil
• 1 TBSP unsulfured molasses
• 1 TBSP unrefined sugar (demerara, turbinado, etc)
• 2 cloves garlic, minced
• 1 tsp finely chopped fresh sage
• 1 tsp finely chopped fresh thyme
• 1 tsp alderwood smoked salt or other natural smoked salt
• 1/4 tsp freshly ground black pepper
• 1 lb pork tenderloin, trimmed of excess fat

Directions:

1. In a small bowl, whisk together all ingredients except pork and pour into a large plastic zipper bag. Add pork loin, remove air and seal. Distribute glaze around tenderloin until thoroughly coated. Marinate bag and pork in refrigerator for a minimum of 2 hours or overnight.

2. After marinating, remove tenderloin from refrigerator and bring to room temperature. Preheat oven to 425 degrees F. Remove tenderloin from zipper bag and allow marinated to drip off of bag. Place tenderloin on baking sheet. Reserve marinade and set aside. Roast tenderloin in oven until well browned and cooked to desired doneness, 15-17 mins for medium rare and 17-20 mins for medium. Remove from heat and let rest for 10 mins to allow juices to be reabsorbed and temp to reach 160 degrees F.

3. While tenderloin rests, pour reserved marinade into a small saucepan and place on stove over medium-high heat. Bring to a gentle boil and cook for 1 minute until slightly thickened, swirling pan. Immediately remove from heat and set aside (marinade is safe after boiled).

4. To serve, thinly slice the tenderloin at an angle across the grain. Pour marinade over top and serve.

Makes 4 servings.

Mets:

• Calories: 217
• Calories from Fat: 85
• Protein: 23g
• Carbs: 8g
• Total Fat: 10g
• Saturated Fat: 3g
• Sodium: 526 mg

Can you imagine your table set with this delectable dish? It's wonderful!

Enjoy!

Clean Eat Recipe: Zesty Grilled Chicken

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As you may already know, Apple Cider Vinegar (ACV) is full of nutritional benefits, but it is also a fantastic marinade for various lean proteins because it's a great tenderizer.  Next time you're doing your weekly food prep, try this recipe to make some delicious grilled chicken that is sure to be a hit with everyone in your family.

Clean Eat Recipe: Zesty Grilled Chicken | He and She Eat Clean

Ingredients:

• 6-8 Boneless, skinless chicken breasts
• 1 cup Apple Cider Vinegar
• 3 Tbsp minced garlic
• 1.5 tsp Weber Grill Seasoning - Chicago Steak (I know what you're thinking...steak seasoning on chicken?  Trust me, it's delicious!)

Directions:

1. Combine chicken breasts, ACV, garlic, Chicago Steak seasoning in a large Ziploc bag and shake until ingredients are evenly mixed and seasonings are coating all chicken breasts. Marinating in a pan works just as well.  Shake bag or turn chicken after a couple of hours for best results.  Let marinate for a few hours (if possible). We've found it to be best around the 6 hour mark.

2. On an indoor grill, cook on high heat for about 10 minutes in the closed position or about 5-7 minutes per side.  On a large outdoor grill, cook on medium-high for about 7 minutes per side or until chicken is 165 degrees Fahrenheit.

Clean Eat Recipe :: Blackened Salmon with Mango Salsa

Mangoes are where it's at! (With them in season right now, they are super easy to find as well.) Aside from some of the antioxidant benefits of mangoes, they just taste good and are the perfect sweet treat on a hot summer day.

With the He and She gang getting together on the weekend, it was the perfect time to try out Paleoista's Blackened Salmon with Mango Salsa recipe. Although I do not eat Paleo, books like Paleoista have great recipes that are almost always clean! Besides, if you tell me anything about the words "salsa," I'm there - I could eat Mexican food for every meal!

Blackened Salmon with Mango Salsa

Paleoista, Nell Stephenson

Ingredients:

• 1 ripe mango, peeled, pitted and cut into 1/2 in squares
• 1/2 C fresh minced cilantro
• 1 TBSP freshly squeezed lime juice
• 1/4 C peeled and diced red onion
• 1 garlic clove, peeled and crushed
• 1 medium tomato, seeded and chopped
• 2 TSP paprika
• 1 TSP ground dried oregano
• 1 TSP ground dried thyme
• 1/8 TSP cayenne pepper
• 1/4 TSP freshly ground black pepper
• 1/4 TSP freshly ground white pepper
• 1/2 TSP salt-free garlic powder
• 1/2 TSP ground cumin
• Two 6 or 8 ounce skin-on, wild caught salmon fillets (6 for the girls, 8 for the boys)
• 2 TBSP extra virgin olive oil
• 2 slices fresh lemon (optional - for garnish only)

Directions:

1. Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl. Stir, cover and refrigerate.

2. Combine paprika, oregano, thyme, cayenne, black pepper, white pepper, garlic powder and cumin in a small bowl, mixing well. Pat the fish dry with paper towels and press the spice mixture on the flesh of the salmon. (He & She Tip: Use the back of the spoon that you mixed the spices together with to press it onto the salmon - this will eliminate an extra utensil to wash!)

3. Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down and cook for 2 minutes. Flip over and cook on the skin side for 2 additional minutes. Ensure the internal temperature of the fish is 160 degrees F prior to serving. 

Makes 2 servings.

Mets: (6oz Salmon Fillet, 1/2 of Salsa Mixture)

• Calories - 490
• Fat - 28g
• Protein - 40g
• Carbohydrates - 26g 
• Sugars - 17g
• Sodium - 107mg

If you are anything like me, you may want to consider cooking this dish with the windows open in your house! For some reason, I haven't mastered my cast-iron cookware yet!

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