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Accidental Dinner Discovery: Pork Tenderloin and Pear Compote

Last night, I kinda shocked myself. We had a flat of pork loins in the refrigerator we needed to get rid of and man, lean pork can be dry and tasteless. So I went to work on making it flavorful and… it actually turned out nutritionally clean,  protein-packed and awesome. I’m not saying I need to audition for Beachbody’s Tip-Toppiest Chef Master, but sharing is caring and when it comes to <15 minute dinner ideas, hopefully this “So Easy Even I Pulled It Off” recipe works out for you. Plus, you get to say you made a “compote”– basically, a mishmash of fruit in a glaze–which makes anything sound fancy.

What You Need

16 oz. (or so) Pork Tenderloin
Salt
Dill
Cinnamon
(1) Pear
(25) Almonds
1 Tbsp. Lemon Juice
1 Tbsp. Honey

Ridiculously Easy Prep

So I took a package of six thin-cut pork loins and laid them out on a baking sheet and seasoned them to taste with the salt, cinnamon and dill. For the compote, I then took one pear and minced it to pebble-sized chunks in a Kitchenaid chopper.  I emptied the pear into a bowl. I then tossed 25 almonds into the chopper and combined them with the pear. With almonds and pears combined, I added a tablespoon of honey, half a lemon (about a tablespoon of juice), a few dashes of cinnamon and mixed it all together. Compote, done.

I then spooned the compote onto the seasoned pork loins, baked for 15 minutes at 375 and served it up with steamed green beans and a half cup of Quinoa*.

The (Macronutrient) Breakdown

(8 oz. serving of Pork and 1/4 cup of compote)

Calories: 364

Fat (can reduce this by trimming the pork loin): 10g

Carbs: 11g

Protein: 43g

* As a note, if you haven’t tried Quinoa as a carb, give it a shot. It’s not a grain, but a seed– high in protein and, like oats, drowning with essential amino acids. Quinoa steams like rice but has the texture of the pasta couscous. I stumbled into it through the P90X Nutrition Guide and haven’t looked back since. 

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