Devin Alexander
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Sweet And Spicy Pomegranate Pork Tenderloin With Book Cover For Truvia Post

Black Team's Slimmer Summer Slaw with Pork Medallions

When I visited the Season 12 Biggest Losers for a cooking challenge, I have to admit I was impressed. The stakes were high: Each team had just 30 minutes to create a healthy, low-calorie, delicious entree worthy of making it into The Biggest Loser Quick and Easy Cookbook. The winners not only got their recipe printed here, but also received a 1-pound advantage at weigh-in and a special lunch date with Season 11 winner Olivia Ward. In the end, the Black Team won with this tasty, satisfying pork dish that comes in at only 210 calories per serving. Congrats, Antone, Vinny, and Becky!
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound trimmed pork tenderloin
  • olive oil spray (propellant free)
  • garlic powder, to taste
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 1/4 cup + 2 teaspoons red wine vinegar
  • 2-1/2 teaspoons toasted sesame oil
  • 4 teaspoons nonfat Greek yogurt (the contestants used Fage)
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper, to taste
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 cups bite-size red bell pepper strips (about 2 small peppers)
  • 1-1/2 cups bite-size yellow bell pepper strips (about 1 medium pepper)
  • 1/2 cup snap peas, thinly sliced on the diagonal
  • 1/2 cup seeded, chopped cucumber
  • 1 cup grape tomatoes (about 20 tomatoes), halved
  • 4 tablespoons natural, fruit-sweetened cranberry sauce, optional (the Black Team used R.W. Knudsen Natural Cranberry Sauce)
  • 1/2 teaspoon powdered ginger, optional

Method
 

  1. Preheat a grill to high heat.
  2. Lightly mist the tenderloin with the olive oil spray and season it with garlic powder, salt, and pepper.
  3. Grill the tenderloin for 3 to 5 minutes on each of its 3 faces, until it is just barely pink in the center (or a thermometer inserted in the center reads 160°F). Remove it to a cutting board or platter and tent it with foil. Let stand for 5 minutes. Then slice it into 1/2-inch-thick pieces.
  4. In a small mixing bowl, whisk the vinegar, sesame oil, and yogurt until well combined. Whisk in the salt and season with pepper.
  5. Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes with the dressing. Divide the slaw among 4 dinner plates, mounding it to one side of the plate.
  6. If using, in a small microwave-safe bowl, mix the cranberry sauce and ginger. Microwave on medium power for 30 seconds, or until the sauce is slightly melted and warm.
  7. Fan one-quarter of the pork slices next to the slaw on the empty portion of each plate. Spoon 1 tablespoon of the sauce on the side of each, if desired.

Notes

Per serving (without sauce): 210 calories, 27 g protein, 13 g carbohydrates (7 g sugar), 6 g fat, 1 g saturated fat, 74 mg cholesterol, 4 g fiber, 368 mg sodium
Each serving of the sauce (about 1 scant tablespoon) has 28 calories and no fat.