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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Adobo-Rubbed Pork Tenderloin with Black-Bean Pico De Gallo
 This dish just sounds delicious! It comes from The Eat-Clean Diet book, so it's healthy, too! This recipe makes four servings.
Nutritional Information (per serving)
Calories: 246
Protein: 26g
Fat: 9g
Carbs: 17g
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PORK Ingredients
- 24 oz pork tenderloin, trimmed, cut into 3 or 4 pieces
- 6 tbsp paprika
- 2 tbsp freshly ground pepper
- 2 tbsp coarse salt (kosher or sea salt)
- 1 tbsp chili powder
- 3 pinches cayenne pepper
- 1/2 cup arugula, loosely packed
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Method
- Heat oven to 350 degrees.
- Mix paprika, black pepper, salt, chili powder and cayenne pepper together in a bowl.
- Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven-safe skillet over medium-high heat and pan-sear each piece of pork on both sides until golden brown. Pan-searing seals in the meat's juices.
- Transfer pan to oven until pork is completely done (6-8 minutes for each inch of thickness).
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PICO DE GALLO Ingredients
- 2 cups cooked black beans
- 4 medium tomatoes, diced
- 1/2 cup red onion, diced
- 1/2 cup green onion, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp jalapeno pepper, minced
- 2 tbsp fresh lemon juice
- 1 tbsp chili powder
- 1/2 tsp salt
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Method
- Combine all ingredients.
- Garnish plates with arugula, add pork in equal portions and sprinkle 1/2 cup Pico de Gallo on the top. Serve.
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