|Reduced-sodium soy sauce||2 tablespoons|
|White wine vinegar||1 tablespoon|
|Olive oil||1 tablespoon|
|Orange juice||½ tablespoon|
|Garlic clove, minced||1|
|Pork tenderloin, visible fat removed||¾ pound|
- Whisk together soy sauce, honey, vinegar, oil, orange juice, and garlic in a small bowl. Pour half of the marinade into a resealable plastic bag. Reserve the other half the marinade to serve as a dressing with the cooked tenderloin.
- Place pork in the bag and toss around until it is thoroughly coated. Marinate in the refrigerator for 1 ½ to 2 hours, turning at least once. Remove from the refrigerator 20-30 minutes before grilling.
- Prepare indoor or outdoor grill. Grill the tenderloin for 20-25 minutes, turning often, until a meat-thermometer registers 150°F. Let rest for 5-10 minutes before slicing.
- Pour the remaining marinade over the sliced pork and serve.
5 lean meats; ½ starch
Side Suggestions: Grilled Vegetables
Slice ½ red onion, 1 green pepper, and 1 summer squash into large pieces. Toss with 2 teaspoons olive oil and grill for a few minutes, turning once. (Alternatively, place on a sheet pan in the oven and bake at 400°F for about 10 minutes, turning vegetables around with a spatula half way through.)
Side Suggestions: Brown Rice
Cook in vegetable or chicken stock for added flavor.
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||0.5 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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