Summer never fails to be a little reminder to refocus on our goals of eating healthy and being active. Growing up, I would spend time every summer at our family lake cabin in Minnesota. Activities like swimming, playing with little cousins and dancing into the wee hours of the morning always replaced our usual gym workouts. Dinners consisted of grilled chicken or burgers with fresh produce purchased from the neighboring farm. Even if your gym workouts get put on the back burner for a little while this summer, the final episode of Gourmet Gab: On the Go will (hopefully) be an inspiration to keep a healthy balance between exercise and eating.
First up on Episode 3 I talk with Jenn Skotak, who studied Exercise and Health Science, about forming good workout habits and how to fuel our bodies before and after workouts. Then I head into the kitchen with a recent college graduate, Greer Palmer, to make a high protein dinner to rebuild muscles after a workout. The Marinated Pork Tenderloin is so juicy and tender, plus it makes delicious sandwiches the next day. I made Garlic Lemon Green Beans and (microwave) Brown Rice for my sides, but you can mix and match with anything you have on hand!
Marinated Pork Tenderloin
Originally from Bon Appetit
- 1 pork tenderloin
- ¼ cup lager
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoon olive oil
Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and apple cider vinegar in a small bowl. Pour into bag with pork and seal. Let marinade in the refrigerator for at least 4 and up to 24 hours.
Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8–10 minutes.
Transfer skillet to oven. [You could also cook pork in a regular skillet and then transfer pork to a baking pan if you don’t have an ovenproof skillet.] Roast pork until an instant-read thermometer inserted into thickest part of pork registers 140°, about 10–15 minutes.
Transfer pork to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5–8 minutes.
- Slice pork and serve with marinade sauce.
Garlic Lemon Green Beans
- 1 tablespoon olive oil
- 1 package green beans, washed
- 2 cloves garlic, minced
- Salt and pepper
- 1/2 lemon
- Heat olive oil in a medium skillet on medium high heat. Add green beans, garlic and season with salt and pepper to taste.
- Sautee for about 8 minutes or until green beans are bright green, tender and crispy.
- Squeeze lemon on top of green beans and serve.
I hope you can use some free time this summer to get back into a groove of regular physical activity and explore new recipes to refuel your body with protein. Thank you also for your support of my web series, Gourmet Gab: On the Go. If you missed the last two episodes, check them out right here: Episode 1 and Episode 2.
Love food. Love self. Love life.