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The meat of the matter

Lately I’ve been in a chicken rut, so I started playing around with pork tenderloin. It’s so easy to prepare—I just rub it with olive oil and sprinkle on a little garlic salt and lots of freshly cracked pepper. Then I put it in a 350°F oven until a meat thermometer reads 165°F.  In 4 ounces there are just 162 calories and 4 grams of fat. I’ll eat the pork with grilled veggies for dinner, and then use the leftovers all week. I either slice it for sandwiches (it’s delicious topped with avocado and mixed greens), add it to salads (my favorite is with spinach, mango, and pine nuts), or turn it into soft tacos. To do that, I cut up the pork, sprinkle on some fajita seasoning (the kind in packets in the spice aisle), and warm it in a pan. Then I wrap it in a tortilla with any veggies I have around.

 

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