Saturday, February 20, 2010

Spinning rings, droopy drawers and a pork loin in the oven!

I'm not sure why my weight loss is happening the way it is. After spending eleven days at 242 (with some variance between .8 and .2) I am now at 238.0. Ive lost 4.4 pounds since Tuesday. While I don't know why its working that way - I'LL TAKE IT!

I'm really noticing a difference in the way my clothes feel. While working out on Thursday, I had a difficult time with my shorts - they kept falling down! Whoot!! Also, my rings that were once really tight on my sausage fingers, are now spinning! Double Whoot!!

That night, Thursday I cooked a fantabulous pork loin for dinner. I love to cook and am always trying new things so when I found this great recipe on a favorite blog, Our Best Bites, I knew it would be a hit!

Garlic Rosemary Pork Tenderloin

1 large or 2 medium or small pork tenderloins
2 1/2 Tbsp. olive oil
2 1/2 Tbsp. chopped rosemary leaves (strip them from the woody stem first)
2 1/2 Tbsp. coarse mustard
5 cloves garlic, minced
1/2 tsp. Kosher salt
A few turns of freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Rinse pork tenderloin in cool water and trim any excess fat or the silvery membrane on the meat. Pat dry and place on the prepared baking sheet.

In a small bowl, combine olive oil, rosemary leaves, mustard, garlic, Kosher salt, and black pepper. Carefully rub all over pork roast, particularly on top. Place in heated oven and roast until an instant-read thermometer reaches 160 degrees. When the meat is done, remove from oven and allow to stand 5-10 minutes before slicing.

Now, I gotta tell you, when you put this in the oven - be prepared. The smells that come from your kitchen will cause your face to drool and your stomach to growl!
Here's what it looked like when I pulled it from the oven:


I served it with herb roasted baby red potatoes topped with low fat Italian cheese blend and asparagus. I needed to make up a few calories and carbs for the day, so I also had a piece of whole wheat bread with ICBINB spray. Here's my plate:


One serving (4 ounces) of pork tenderloin is 120 calories, 1 carb, 3 grams of fat and 23 grams of protein. *Please remember that brands and packaging can vary in nutritional levels and counts do not include spices, seasonings or other flavor enhancers.*
The plate as pictured (6 ounces of meat) had the following breakdown: 572 calories, 77 carbs, 10 grams of fat and 50 grams of protein.

Total yummy goodness! The meat was moist and tender. Even my non meat eating Monkey ate all of his dinner.

3 comments:

♥ Shrinking Kenz ♥ said...

Wow..that pork loin looks fantastic. I think I'll try to make it during the week. Yum.

linds said...

Thanks Kenz - it really was good and so very easy to throw together!

Weighting Around said...

Fantastic. Sometimes, for no good reason, we stand still and then all of a sudden - we lose! I'm so happy for you. Keep it up, Linds.