It's 4th of July weekend and luckily in NYC we're having gorgeous weather. If you're heading to the beach or poolside BBQ this weekend I have a fabulous healthy recipe to keep your bikini body in tip top shape. Jen DePalma's Teryaki Tenderloin is simple but as always spectacular. This recipe works beautifully on the grill too, makes for a nice breather from the usual hot dogs and hamburgers at summer BBQ's. For healthy and delicious side dish try serving the pork with My Magnificent Mango Salad.
Tonight I'm pairing the teryaki tenderloin alongside roasted red potatoes topped with a provolone cheese sauce. I know you're thinking "what the hell" (my now infamous line) potatoes are not diet food but seriuosly you can't be good all the time!!!
|Jen's Magnificent Mango Salad|
|Teryaki Tenderloin w/ Provolone Potatoes|
Jen DePalma's Teryaki Tenderloin
1 lb of pork tenderloin trimmed
1 tbsp of each paprika, garlic powder, onion powder & black pepper
2 tbsp of extra virgin olive oil
1/2 cup of Soy Vey Island Teryaki Marinade
2 tbsp of apple cider vinegar
3 tbsp of honey or agave nectar
In a resealable storage bag marinate pork with Teryaki and spices, 1 hr- overnight
Preheat oven 425 degrees
In a large saute pan add 2 tbsp of olive and sear meant 3 minutes per side
Place in oven 20 minutes or until internal temp reaches 160 degrees
Remove pork from pan and allow to rest
To pan add vinger and honey, allow sauce to froth 3 minutes pour of pork and enjoy!!