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Spinach with Grilled Spicy Pork Tenderloin

QUICK FACTS

  PREPARATION TIME
15 min (for 6 serves)

 
  COOKING TIME
20 min (for 6 serves)
 

SUMMARY

 

Indulge in a sumptuous dish that's gives less than 200 calories per serving.  Spinach is very low in calories yet very high in vitamins, minerals, fibre and other phytonutrients. The pork tenderloin makes use of only the lean portion making it lower in fat and contains high-quality, or complete, protein, which supplies the amino acids the body needs to build muscles and support body functions.

INGREDIENTS

113 g
  Pork Tenderloin, raw, lean only
3 g
  Brown Sugar
2 g
  Chili powder
0.33 clove (1 g)
  Garlic, peeled, raw
0 g
  Onion, white, raw, peeled
3 g
  Salt, iodized
57 g
  Spinach, raw
8 g
  Sugar, white
2.67 tablespoon (40 g)
  Vinegar, red wine
 

METHOD

  

  1. Preheat grill for medium-high heat.

  2. In a large resealable plastic bag, combine the onion, garlic, tobasco sauce, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.

  3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

  4. Combine spinach and vinaigrette in a large bowl; toss gently to coat.

  5. Divide spinach mixture evenly on each of 6 plates. Top each serving evenly with nectarine slices and pork slices.


  NUTRITIONAL PANEL
Per Serve
Energy:
577.7 kJ  (138.1 kcal)
Protein:
13.5 g
Total Fat:
0.9 g
-Saturated:
0.6 g
-Mono-Unsaturated:
0.5 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
12.4 g
-Complex Carbs:
0.9 g
-Sugar:
11.5 g
Fibre:
2.8 g
Water:
39.7 mL
Alcohol:
0.0 g
Cholesterol:
36.8 mg
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