Pork Tenderloin for P90x Phase I
- Carbohydrate 60.3820330570382 g
- Cholesterol 0 mg
- Fat 1.26707746445631 g
- Fiber 12.6215557959088 g
- Protein 7.56143098342229 g
- Saturated Fat 0.141314795734757 g
- Serving Size 1 1 Serving (786g)
- Sodium 82.5709119668446 mg
- Sugar 47.7604772611294 g
- Trans Fat 0.825351232228153 g
- Calories 254 calories
Step-by-step
- 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.
- Mound salad mixture on a large plate. Arrange pork and orange slices on top and drizzle with dressing.
Unlike a traditional heavy green salad tossed entirely in creamy dairy-based dressings, this tropical preparation relies on a sharp cumin vinaigrette that cuts directly through the rich pork. Fresh spinach and shredded napa cabbage provide a sturdy, high-fiber foundation that will not wilt under the weight of the warm meat and juicy citrus elements. Plump golden raisins introduce bursts of concentrated sweetness, balancing the pungent acidity of the citrus and the earthy spice of the dressing. Raw red bell peppers offer a crisp, watery crunch that contrasts sharply with the tender texture of the sliced protein. Slice oranges crosswise into quarter-inch rounds to ensure they distribute evenly across the plate without overpowering individual bites. Dietary modifications remain straightforward since this composition avoids dairy, gluten, and nuts entirely. Swapping the pork for firm tofu works seamlessly for vegetarian variations without altering the overarching flavor profile. Uniform knife skills dictate success here; julienning the red bell pepper into thin, even strips ensures that every forkful contains balanced proportions of vegetable, fruit, and meat. Chill the raw vegetables for at least thirty minutes before assembly to maintain maximum crispness against the warm tenderloin.
