|Pork tenderloin||1 (12-ounce)|
|Freshly ground pepper to taste|
|Olive oil||2 teaspoons|
|Dijon mustard||2 tablespoons|
|White onion, sliced||1|
|Granny Smith apples, cored, peeled, and cut into thick slices||2|
- Preheat oven to 450°F.
- Heat oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper, then add to pan and sear about 5 minutes, or until all sides are brown. Transfer to a plate, let cool slightly, then spread mustard over top and sides of pork.
- Add onion slices and apples to skillet, reduce heat to medium, and sauté about 5 minutes, until golden. Place pork on top of the apple-onion mixture.
- Transfer skillet to the oven and roast about 20-25 minutes, until a meat thermometer inserted into the center of the pork registers 150°F. Transfer pork to a platter, tent with foil, let stand 5 minutes, then serve.
5 lean meats; 1 fruit; 1 fat; 0.5 vegetable
Side Suggestions: Roasted Red Potatoes
Cut 2 red potatoes into eight sections, toss with olive oil, season with salt, and roast in the 450°F oven 30-40 minutes, or until done.
|Serving Size||½ of recipe|
|Saturated Fat||3 g|
|Dietary Fiber||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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