Page 67 - Muscle & Fitness (December 2019)

R E P I C E O F T H E M O N T H E A T
By M&F Editors

PIG OUT ON SALAD HEART-Y

FOOD
The American Heart
This easy salad is light on preparation but heavy on flavor. Association says
pork tenderloin

PORK QUINOA 1. Combine 3 tbsp vinegar then meets the criteria for
“heart-healthy” food.
SALAD WITH and 2 tbsp oil in a large ziplock cover
bag. Add pork and marinate
and set
CHERRIES AND in the refrigerator, turning aside.
BALSAMIC occasionally, at least 4 hours 6. Cut pork into
R E C I P E A N D P H O T O C O U RT E S Y O F T H E N AT I O N A L P O R K B OA R D
VINEGAR or overnight. 1-inch pieces. In a large bowl,
2. Preheat oven to 425°F. combine pork and any cook-
SERVES 4 3. Remove pork from mari- ing juices with quinoa, cher-
nade, place it on a rimmed ries, scallions, and 2 tbsp
5 tbsp balsamic vinegar baking sheet, and season with almonds. Gently stir in kale,
3 tbsp olive oil salt and pepper. Discard remaining 2 tbsp vinegar, and
1 lb pork tenderloin, marinade. remaining 1 tbsp oil. Add
trimmed 4. Roast pork until internal more vinegar, oil, salt, and
Salt and pepper temperature reaches between pepper to taste.
1 cup quinoa 145°F (for medium-rare) and 7. Garnish with remaining
¾ cup dried tart cherries 160°F (for medium) on a meat 2 tbsp almonds.
6 scallions, thinly sliced thermometer, about 25 to 30
¼ cup sliced toasted minutes. Let rest 10 minutes.
THE MACROS
almonds 5. Cook quinoa according to
2 cups shredded kale or package directions. Drain any 480 38g 36g 20g
CALORIES | PROTEIN | CARBS | FAT
baby spinach liquid that hasn’t absorbed,

D E C E M B E R 2 0 1 9 / M U S C L E & F I T N E S S 6 5