Grilled Pork with Garlic Oil and a Little Salad

Chopped salad is a colorful accompaniment to this lean and lovely dish. Fold the leftovers into a whole grain wrap for a quick and easy lunch. Pork tenderloin, an especially lean cut with less than 5 grams of fat per serving, also provides 62 percent of the daily value for thiamin, a B vitamin that helps cells convert carbohydrates into energy.

Serves: Prep: 2hr 20min Cook: 20min Total: 2hr 40min
INGREDIENTS

PORK:
1/4 cup garlic-infused oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound pork tenderloin, trimmed

SALAD:
1 red bell pepper, coarsely chopped
1/2 hothouse cucumber, chopped
3 scallions, thinly sliced
1/4 cup 1/4 cup chopped fresh parsley


DIRECTIONSTo prepare the pork: Combine the oil, lemon juice, oregano, salt, and black pepper in a small bowl. Coat the pork with 2 tablespoons of the mixture and marinate in the refrigerator for 1 to 2 hours.
To prepare the salad: Combine the bell pepper, cucumber, scallions, and parsley with the remaining oil mixture in a medium bowl. Cover and refrigerate until ready to serve.
Preheat a barbecue grill to medium-hot. Add the pork and brush with its marinade. Grill, turning 2 or 3 times, for 20 minutes or until nicely browned and an instant-read thermometer inserted in the center registers 155°F. Remove from the grill and let stand for 10 minutes.
Carve the pork into slices and serve with the salad.


NUTRITIONAL FACTS PER SERVING
CALORIES 219.6 CAL
FAT 11.2 G
SATURATED FAT 2.4 G
SODIUM 364.1 MG
CARBOHYDRATES 4.5 G
TOTAL SUGARS 2 G
DIETARY FIBER 1.4 G
PROTEIN 24.7 G

from The Flat Belly Diet Cookbook

Smoked Paprika Pork Tenderloin

Serves 4.

INGREDIENTS:

1Tbsp olive oil, divided

1/2 tsp smoked sweet paprika

1/4 tsp ground cumin

1/2 tsp sea salt & freshly ground pepper, divided

1 lb. pork tenderloin, trimmed of visible fat and silver skin, sliced into 12 medallions

1/2 medium white onion, sliced

1 red bell pepper, diced

1 cup frozen corn niblets, thawed and drained

1 cup frozen lima beans, thawed and drained

2 Tbsp chopped fresh cilantro

INSTRUCTIONS:

1. Medium bowl, mix 1 tsp oil, paprika, cumin, 1/4 tsp both salt & pepper. Add prok to bowl and mix until well coated. Set aside.

2. Heat 1 tsp oil in large saute pan on medium-high. Add onion and red pepper, saute for 2-3 minutes stirring frequently.

Add corn and lima beans to pan and cook for 3 minutes mores, stirring frequently. Transfer mixture to a bowl and toss with cilantro and remaining 1/4 tsp of salt & pepper. Set aside. Keep warm.

3. Wipe pan with paper towel. Return pan to stove top and heat remaining 1 tsp. oil on medium high. Add pork to pan and cook for 2 minutes per side for medium-doneness or 3 minutes per side for well done.

4. To serve, scoop 2/3 cup corn-bean succotash onto each plate. Top succotash with 3 slices of pork tenderloin and about 2 tsp. pan juices.

Nutrition info per serving (4oz. pork and 2/3 cup succotash):

Calories 257, Total Fat 6g, Carbs 20g, Fiber 4g, Sugars 3g, Protein 28g, Sodium 424mg

* from "The Best of Clean Eating 2" Cookbook, pg. 136