A low-carb meal that will keep you on track till summer! and avoid Pork Tenderloin.
In the spirit of staying fit in the new-year, here is a low-carb meal that will keep you on track to a six-pack stomach summer! If you don’t want the bacon feel free to leave it out, but trust me it’s pretty tasty!
Braised Apples and Cabbage
3 slices of uncured bacon, sliced thin
2 tablespoons of extra virgin olive oil
1 tablespoon fennel seeds, crushed cently
1 yellow onion, sliced thin
2 Granny Smith apples, skinned, cored and diced
1 head of red cabbage
1 cup of balsamic vinegar
salt and pepper to taste
In a medium sauce pan, sweat the bacon and the fennel seed until golden.
Add the onion and cook covered until the onions are translucent, about 3 min.
Add the apples, cabbage, pinch of salt and vinegar
Bring to boil, reduce to a low simmer.
Cook for 1 & 1/2 hours (or until the vinegar is nice and syrupy) stirring every 15 minutes.
Adjust seasoning with salt and pepper.
Oregano Crusted Pork Tenderloin
1lb of pork tenderloin, trimmed of any silver-skin or sinew (tough fibrous pieces or tendons)
3 tablespoons of dried oregano
extra virgin olive oil (EVOO)
Preheat Oven to 400 degrees.
Heat a grill pan over medium high heat.
Cut loin in half, season liberally with salt.
Rub a generous amount of EVOO all over to cover the loins.
Sprinkle the oregano over the loins covering completely.
Place the loins on the grill pan and mark evenly on all sides, about 2 minutes per side.
Place in an oven preferably on a wire rack over a sheet-tray, cook 10 more minutes for a beautiful medium pink color.
Remove from oven and let rest a few minutes before slicing.