trainer-approved recipes

BBQ season can be either a diet disaster (t-bones and baked potatoes slathered in sour cream) or a diet dream (chicken  veggie kebabs and salmon steaks).  The hot weather tends to quell people’s appetites, so take advantage and enjoy lighter meals courtesy of the lean mean grilling machine.  The BBQ, not your husband.  This is one of my husband’s favourite summer recipes.  If you don’t have 24 hours to marinate, we find even 1-2 hours gives some good flavour.  It also works well with sirloin or other lean cuts of beef.  It’s the perfect answer for a yummy supper – great for outdoor entertaining – that’s also figure friendly.

Yields 4-5 servings.

• 1 1/2 lbs pork loin or tenderloin
  

  bbq your muffin top away...

• 1 tbsp coarse sea salt
• 1/2 cup chopped green onion
• bibb lettuce leaves
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 4 garlic cloves, crushed
• 2 tbsp paprika
• 1 tsp dried oregano
• 1/2 tsp dried chili flakes or 1/2 fresh jalapeno, cored & minced

1. Cut the pork into 1/4″ strips and place in a shallow dish or freezer bag.  2. Whisk oil, wine, garlic, paprika, oregano, & chilies together and pour over pork.  3. Cover and refrigerate 24 hours.  4. Grill pork on medium-hot bbq about 3-4 minutes per side.  5. Place pork on serving platter and sprinkle with onions & salt; serve alongside lettuce leaves for wrapping.

Nutrition Information: (per serving) 267 calories; 12.9 g fat ; 29.7 g protein; 1.4 g carbohydrate; 1 g fiber