Healthy & Delicious

Recipes from PTP Training

 

 

Pork Tenderloin w/Maple-Chipotle Sauce

Ingredients

  - 2 Pork Tenderloins, about 1 1/2 pounds, trimmed by Butcher

  - 1/2 cup plus 2 tablespoons of pure maple syrup

  - 1/4 cup plus 2 tablespoons cider vinegar

  - 1 tablespoon coarse-grain mustard

  - 2 large garlic cloves, minced

  - 2 teaspoons minced canned chipotle peppers plus 2 teaspoons of the juice

  - 1 tablespoon canola oil

  - 1/2 teaspoon salt

  - 1/4 teaspoon fresh ground pepper

  - Pam Cooking Spray

Instructions

1.  In a heavy zip-lock bag, combine 1/2 cup of the maple syrup, 1/4 cup of the vinegar, and the mustard, garlic, and chipotles and juice. 

2.  Add the pork tenderloin to the items above.  Turn to coat well. 

3.  Refridgerate the pork and marinate in the bag overnight.  Turn the bag once or twice.

4.  30 minutes prior to eating.  Transfer pork tenderloin to paper towels and pat dry.

5.  Pour the marinade into a skillet.  Add the remaining maple syrup and vinegar and the sal and pepper to the skillet.  Bring to a boil.  Let sauce boil for one minute and turn off burner.  Set sauce aside.

6.  Pre-heat grill to medium.  Spray grill with cooking spray.

7.  Grill pork tenderloin, turning 2-3 times.  Cook approximatley 20 minutes until meat thermometer reaches 155 degrees.  Brush  pork with the sauce in the final minutes of cooking.

8.  Remove pork tenderloin from grill.  Place on a cutting board and tent with foil and let rest for 10 minutes.

9.  Slice pork tenderloin into 1/4 inch slices and serve with remaining sauce.

Nutritionals per serving:  259 calories, 23 grams protein, 23 grams carbs, 7 grams fat (1 g saturated), less than 1 gram fiber

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Yosemite Salmon

 

  - 1 teaspoon of fresh ground black pepper

  - 1 teaspoon sea salt

  - 3 teaspoons of honey

 

Instructions

Pre-heat grill.  Spray grill with cooking spray.

 

Mix the spices together in a small bowl.  Rub the mixture evently over the salmon.  Grill for about 8   minutes (skin side down).  Drizzel honey over salmon about a minute before they are done.

 

Serving Suggestion

Grilled corn on the cob.  Brush the corn lightly with olive oil and grill about 12 minutes, turning frequently.  Serve with a lime wedge.

 

Nutritionals per serving:  190 calories, 23 grams protein, 7 grams carbs, 7 grams fat (1 g saturated), less than 1 gram fiber, 630 milligrams sodium