I have been doing P90X for 65 days now, and I love the recipes that are suggested by the nutrition plan. Here is my favorite: Island Pork Tenderloin:
Per serving:
556 Calories (kcal)
13 g Total Fat (37% calories from fat)
39 g Protein
51 g Carbohydrate
111 mg Cholesterol
781 mg Sodium
Ingredients:
(to prepare/cook pork)
16 ounces of lean pork tenderloin
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of cinnamon
1 tablespoon of olive oil
1/4 cup of brown sugar
1/2 tablespoon of fresh garlic, finely chopped
1/2 tablespoon of Tabasco sauce
1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, cumin, chili powder, and cinnamon. Then, coat pork with the spice rub. (the pork I had was one I froze, so when thawed it, it was all flat... but usually you will have a roll)
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| 1/2 teaspoon of salt |
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| 1/4 teaspoon pepper |
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| 1/2 teaspoon chili powder |
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| 1/2 teaspoo |
3. Heat 1 tablespoon of olive oil in a skillet over moderately high heat and brown pork, turning, about 4 minutes.
4. Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin.
5. Place pork in a roasting pan and cook in the oven for 20 minutes.
Meanwhile it's in the over, prepare the cumin vinaigrette, you will need:
2 tablespoons of fresh lime juice
1/2 tablespoon of orange juice
1/2 tablespoon of Dijon mustard
1/2 teaspoon of cumin powder
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1 tablespoon of olive oil
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| 2 tablespoons fresh lime juice |
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| 1 tablespoon olive oil |
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| 1/2 tablespoon orange juice |
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| 1/2 teaspoon Dijon mustard |
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| 1/2 teaspoon salt |
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| 1/2 tablespoon cumin powder |
Whisk together all the ingredients (makes 4 tablespoons).
For the salad you will need:
1/2 each orange, peeled and cut
1 cup of fresh spinach
1/2 of a red bell pepper, cut lengthwise into thin strips
1/16 cup of golden raisins (I substituted them for cranberries)
1 cup of Napa cabbage
6 ounces of cooked pork tenderloin
2 tablespoons of cumin vinaigrette
Toss spinach, cabbage, bell pepper, and raisins (cranberries) in a large bowl. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
You will LOVE it! I usually buy the 2-pound pork tenderloin and double the recipe. I prepare enough for a few days cutting the pork and placing it in tupperware. That way I have enough for a few days lunch :) easy to make!
Enjoy!
