Grilled or Roasted Pork Tenderloins

Ingredients:
Pork TenderloinsOlive oil (not extra virgin)SaltFresh Ground Pepper

Method:
1. Preheat grill med/high or preheat oven to 400 degrees.
2. Rub tenderloins with olive oil, salt and pepper liberally all over the outside on all sides.
3. Grill or Roast for about 18-20 minutes. It takes about 12-15 minutes per pound and most tenderloins weigh a little over a pound, so they don't take long to cook.
4. Let the tenderloins REST without touching them for at least 10-15 minutes after cooking. This will insure that they stay juicy and continue to cook for a few minutes after pulling them off the grill or out of the oven.

Per ounce of pork tenderloin:
Calories 48Fat 2 gCarbohydrates 0gProtein 8 g

Napa Cabbage Sesame Slaw
Makes 8 portions

Ingredients:
1 head Napa (Chinese) cabbage1 yellow pepper1 red pepper1 red onion1 bunch cilantroJuice and zest of 1 lime or lemon3 Tbsp. extra virgin olive oil1 Tbsp. toasted sesame oilSalt and fresh ground pepper to taste

Method:
1. Cut cabbage in half length wise. Cut out core. Slice into small strips cross ways.
Place in large bowl.
2. Cut out stem and seeds from peppers and cut into strips.
3. Cut onion into strips.
4. Make dressing in separate bowl or small food processor by squeezing lime or lemon, salt and pepper and zest, and slowly adding oils to the juice.
5. Chop cilantro lightly and add to vegetables.
6. Leave the veggies separate from the dressing in a zip lock container in the fridge (they will stay nice for up to a week). Right before eating (or 1/2 hour before eating) toss the veggies with a little bit of the dressing to keep them crispy and fresh. Taste and adjust seasoning with salt and pepper.

Per portion:
Calories 107Fat 7gProtein 2gCarbohydrates 11gDietary Fiber 3.5g

To Serve:
Allow the tenderloins to rest while you toss the slaw with the dressing.
Place a large scoop of the Napa slaw on the plate, then top with a few slices of the pork tenderloin. Garnish with fresh cilantro and a slice of lime if desired.

posted by Deanna  # 6:49 PM