Here comes another great protein recipe that is comparable to macros of a chicken breast...pork tenderloin! Lean, so easy to prepare, with such great flavor, and it goes well with lots of veggies and side dishes.
Serving size: This recipe makes 8 (4 oz) servings
Macronutrient Balance: 23g Protein / 6g Fat / 1g Carbohydrates
1 package of pork tenderloin (has two tenderloins in it) - approx 2 pounds total
1 Tbsp olive oil
4 garlic cloves - minced
2 sprigs of rosemary - chopped
1 tsp smoked paprika
1 tsp salt
1 tsp fine black pepper
In a large pan, rub the pork tenderloins with olive oil, garlic rosemary and seasonings and bring to room temperature.
Turn on grill and bring the temperature to 500 degrees F.
Place pork tenderloin on the grill, cover and let cook for 4 minutes before flipping.
Rotate to the other side for an additional 3 minutes, and then the third side for an additional 2 minutes.
Bring tenderloin up to a top grill rack and flip every 5 minutes.
Total cooking time is 30-35 minutes or until the internal temperature is at 140 (for medium).
Remove from heat and cover with foil for 10 minutes before slicing.
Note: The shape of a pork tenderloin is triangular, which is why in step 2 we rotate on all three sides to get nice grill marks and a good sear before moving to the top rack. The tenderloin will continue to "cook" when you take it off the grill as it rests and the temperature comes down.
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