Chipotle Pork Tenderloin


Metabolic Medical Centers - Metabolic Recipes

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Serves 4 Cook Time 4-6 Hours

Ingredients:
1 1/4 lb pork tenderloin
1/2 C onion, chopped
1 1/2 tsp Splenda
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled and smashed
3 chipotle chiles, canned
1 lime (juiced)
2 Tbsp olive oil (divided)
3/4 tsp kosher salt
1/2 C low-sodium chicken broth

Directions:

  1. Combine onion, Splenda, cumin, cinnamon, garlic, chiles, lime juice, and 1 Tbsp olive oil in a food processor; process until smooth. Pour this mixture into a zip-loc bag, add the pork and marinate for at least 1 hour in the refrigerator.
  2. Pour the chicken broth into the crock pot, add the pork and cook on low for 4 hours. When the pork is done, shred with forks and place it back in the crock pot.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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Sweet and Spicy Pork Tenderloin


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Metabolic Medical Centers - Metabolic Recipes

Serves 12    Cook Time 8-9 hours on low or 4-5 hours on high minutes

Ingredients 4 lbs pork tenderloin
2 Cups low-sodium chicken broth
1 Cup Sugar-Free apricot preserves
1 medium onion, chopped
2 Tbsp Dijon mustard

Directions:

To Freeze Ahead:

  1. In a medium bowl, mix the chicken broth, preserves, onion, and mustard together and set aside.
  2. Wash and pat dry the pork.
  3. Place the pork in a ziploc freezer bag and pour the marinade on top. Squeeze as much air out of the bag as possible, label and place it in the freezer.
  4. When ready to cook, place it in the refrigerator to thaw, then put it in the crock pot on low for 8-9 hours or on high for 4-5 hours. Always follow your crock pot’s recommended cooking directions.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Lemon Garlic Pork Tenderloin


Metabolic Medical Center - Metabolic Recipes
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Serves 4  Cook Time 13-14 minutes

Ingredients:
2 Tbsp canola or vegetable oil
1 ½ tsp lemon juice
1 ½ tsp grated lemon peel
3 garlic cloves, minced
1 ½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
1 (3/4 pound) pork tenderloin

Directions:

  1. In a resealable plastic bag, combine the oil, lemon juice, peel, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Grill, covered, over medium coals for about 13-14 minutes on each side or until juices run clear and meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes