Thanks to a bit too much holiday gluttony, Mr. Mike and I are eating super slender this month, and this pork tenderloin with sweet carrots and broccoli is a good place to start.
(Though I admit we took yesterday's nail-biting Seahawks game off to enjoy tailgating with friends. I'm proud to say that I served a healthy chicken chili as the main course, so besides my love of chips, I didn't derail too far from our healthier eating plan.)
I'm a fan of pork tenderloin. It's a leaner cut with terrific flavor, that cooks up in a flash.
But don't confuse pork tenderloins with pork loins. To get this meal on the table quickly, we want the smaller tenderloin so we can slice it into medallions.
The Kitchn has a terrific primer if you're interested in a more detailed description of both cuts of meat.
I'm all about the sauce when I make an Asian dish, and though my concoctions aren't authentic, they definitely add zing.
Today's pork, broccoli and carrots are lightly glazed with a mixture of chili garlic sauce, oyster sauce, honey, soy sauce and ginger - definitely sweet and spicy!
We skipped the rice, even brown rice carries more calories than I'm willing to add to my meals this month. But a nutty sprinkle of sunflower seeds adds a pleasant finish to this super slender dish.
As I promised my newsletter friends, the first week of January was super slender breakfast week. Last week was super slender lunch week, and this week is all about super slender dinners. Be sure to visit on Thursday for another healthy, low calorie dinner!
At the end of the month, I'll be getting ready to watch Seattle's beloved Seahawks play in the Super Bowl, so recipes will naturally be super slender tailgating fare.
Enjoy everyone, and have a terrific week ahead!
