Tuesday, May 1

Sweet and Savory Pork

"Pork. The other white meat." Both a brilliant advertising campaign and music to my childhood ears as my family didn't eat red meat. (And I love me some pork!)

But wait . . . it gets better. This meal is packed with super foods. Edamame (aka the Japanese soybean) is fat free and a complete protein source containing all of the amino acid building blocks. It also provides an antioxidant boost from plant chemicals called isoflavones. Similarly, quinoa contains all of the amino acids and is low in fat and high in protein. Many think quinoa is a grain but it is actually a seed which means its lower in carbohydrates than you may expect. Lastly...olive oil. I have spoken in the past about the benefits of mono-unsaturated fats (avocados, seeds, nuts). Add to that the anti-inflammatory and digestive properties of olive oil and you've got yourself a bonafide super food.


1 cup grapes
4 oz pork loin
1/4 tsp dried thyme
1/8 tsp salt and pepper
Olive oil
3 tbsp low sodium chicken broth
2 tsp white wine
Handful broccholi rabe
1/2 cup quinoa
1/4 cup cooked shelled edamame

Heat oven to 425°. On a baking sheet, roast grapes, 8 minutes; transfer to a bowl. Rub pork tenderloin with dried thyme, salt, tsp black pepper. In a medium skillet, brown pork in 1 tsp olive oil, flipping once, 1 minute per side. Place pork on same baking sheet; cook until internal temperature reaches 145°, 6 minutes. In same skillet, bring grapes, chicken broth, and white wine to a boil; reduce heat; cook 5 minutes. In a small skillet, sauté broccoli rabe in 1/2 tsp olive oil, 5 minutes. Top pork with grape sauce; serve with broccoli rabe, and cooked quinoa tossed with edamame.

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