This is Your Mouth on P90X: Island Pork Tenderloin Salad
Island Pork Tenderloin Salad from the P90X Cookbook.
If you like pork, this recipe is ridiculously good. I made it for Sal on Saturday night and he spent the whole dinner moaning in delight. There’s nothing better than making a Sicilian man moan over food. :) The crunchiness of the cabbage and red peppers in the salad contrasted nicely with the tender pork. The dressing was delicious and bright.
16 oz Lean Pork Tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 tablespoons olive oil
1/4 brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon tabasco sauce
- Preheat oven to 350 degrees
- Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
- Heat 1 tablespoon oil in a skillet over moderately high heat and brown pork, turning, about 4 minutes
- Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 20 minutes.
For one salad:
1/2 orange, peeled and cut
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into thin strips
1 tablespoon golden raisins
1 cup Napa cabbage, shredded
6 ounces Island Pork Tenderloin
2 tablespoons cumin vinaigrette (see below)
- Peel and cut oranges crosswise into 1/4 inch thick slices and set aside.
- Toss spinach, cabbage, bell pepper, and raisins in a large bowl.
- Prepare the dressing (below)
- Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
Salad Stats per serving (this includes the dressing that is added)
13g total fat
2 tablespoons fresh lime juice
1/2 tablespoon orange juice
1/2 tablespoon dijon mustard
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
Whisk together until emulsified.
Individual stats for dressing alone:
7g total fat
Doesn’t look exactly like diet food, does it? This is the kind of dish that counts as two mini-meals for me so one of my every-three-hour snacks would be majorly scaled down (to an ounce of almonds or soynuts, for example). On a weekend, however, when I feel like something special – this is a big winner. It was fun to make, smelled great as it was cooking, and pleased the masses.
I’m impressed that this recipe came out of a workout-program menu. P90X workouts are so incredibly hard that you really get to eat up – this is one thing that I love about the program. The nutrition component may be fairly strict, but you certainly don’t go hungry. In fact, the point is to feed your muscle so that it can grow. P90X is designed to develop athletic fitness: agility, balance, strength, flexibility, and endurance. It’s not a get-skinny plan. It’s a lean muscle-building plan. It’s a performance plan.
If anyone is confused or worried about the fact that I am doing some "crazy" program, don’t be. The plan is challenging, but balanced. It’s based mostly on good-old-fashioned hard work and dedication, and a truckload of discipline. And I’m eating like a freaking king.
My modifications to the recipe:
- I didn’t have an orange, so I cut limes and used them in the plating. Sal and I squeezed these over the dish as we ate – it was fantastic and bright.
- I also added more pepper than recommended and pan-seared for 8 minutes instead of 4, just based on instinct.
- I cranked up the spinach, too, because its so damn good for you, Popeye loves it, and it doesn’t add significant calories to increase the leafy-greenage.
- I didn’t shred the cabbage because I didn’t feel like doing it by hand or pulling out my food processor. Instead, I cut it into fine strips with a good knife.
What I might do in the future:
I’m tempted to experiment with sugar-substitutes, but it’s risky. The harmony of pork and brown sugar is second-to-none and I can’t think of a substitute right off the bat that would satisfy me. I’d be interested to see what an agave-syrup mod would do.
I made an amazing Roasted Red-Pepper Soup last night that was also from the P90X cookbook. I’ll be posting that recipe later in the week.
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