per serving:
16 oz. lean pork tenderloin 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. cinnamon 2 tsp. olive oil 1/4 cup brown sugar, firmly packed 1/2 Tbsp. finely chopped fresh garlic Serves 4 1/2 Tbsp. Tabasco sauce
(See below)
1. Preheat oven to 350° F. 2. Stir together salt, pepper, chili powder, cumin, and cinnamon, then coat pork with spice rub. 3. Heat oil in a 12-inch nonstick skillet over moderately high heat and brown pork, turning to brown all sides, about 4 minutes. 4. 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 45 minutes, or until meat thermometer inserted in center registers 160 to 165° F. 5. Slice thinly and add to Island Pork Tenderloin Salad (below and on page 50).
ISLAND PORK TENDERLOIN SALAD—LEVEL I
per serving:
1/2 orange
Calories (kcal).............556
Total Fat..................... 13 g
1 cup fresh spinach
1/2 red bell pepper, cut lengthwise into thin strips
1 cup shredded Napa cabbage
6 oz. Island Pork Tenderloin (see recipe above)
(37% calories from fat) Protein....................... 39 g
1 Tbsp. golden raisins
2 Tbsp. Cumin Vinaigrette (see recipe in Dressings)
Carbohydrate............. 51 g Cholesterol........... 111 mg Sodium.................. 781 mg
1. Peel and cut orange crosswise into 1/4-inch thick slices and set aside. 2. Toss spinach, cabbage, bell pepper, and raisins in a large bowl. 3. Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
LEVEL I
LEVEL II
LEVEL III
2 protein, 1/2 fruit, 2 vegetables, 3 condiments
See next page
See next page
LUNCH
49
PHASE 1—FAT SHREDDER
ISLAND PORK TENDERLOIN