Sore Muscles are no fun!
Eating chicken every day of the week is also no fun.
If you lift weights/train or are like most families then its probably something you eat a lot of.
So to break out of the everyday mundane chicken for dinner rut, I've got a pork tenderloin recipe for you. It's got sweet nutrient-dense blackstrap molasses, apple cider vinegar, ginger and orange juice.
We all know the importance of recovering and replenishing your muscles after a hard work out to help them rebuild and restore themselves. The time frame in which you eat something is also important. But did you know that gram for gram, pork tenderloin is actually slightly lower in fat than chicken breast? It's also lower in cholesterol. Three ounces of extra lean pork tenderloin has 62mg of cholesterol versus 3 ounces of chicken breast, which has 73mg.
Blackstrap molasses is also extremely good for you. Just check out these stats! To name a few of the minerals it has, it's rich in calcium, iron and manganese. Just 2 tsp of the stuff provides you with 11.8% of your daily calcium intake. Not too shabby. Make sure to get unsulphured molasses because it retains the most vitamins and minerals. It is the purest form that hasn't been treated with sulphites (one of the nine most common food additives that can cause allergic reactions). . .That being said, now you have something other than ginger cookies to use it in!
Molasses Glazed Pork Tenderloin with Apricots
- 1 1/2 lbs. lean pork tenderloin, trimmed of excess fat
- 1/4 cup freshly squeezed orange juice
- 2 tbsp unsulfured blackstrap molasses
- 1 tsp apple cider vinegar
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minces
- 1/2 cup dried apricots, chopped
- 1 tbsp extra virgin olive oil
- sea salt & pepper to taste
- Preheat oven to 400*.
- Whisk together orange juice, molasses, cider vinegar, ginger, and garlic and then add the apricots.
- Season tenderloin to your liking with salt and pepper. Add a small glug of olive oil to a frying pan on medium-high heat. Once heated add the pork tenderloin. After searing one side for about 1-2 minutes flip and continue until all sides are seared. Once the meat starts to turn colour, it browns quickly, so pay attention!
- After browning the meat you now need to cook it through. Place it in a baking dish with the orange juice mixture and roast for 45 minutes in total, turning the tenderloins over 30 minutes through to get the top sides into the juice.
- Test with a meat thermometer to make sure its done. It should read at least 170*, when its no longer pink.
- Take the pork out of the baking dish and wrap in foil to let the meat rest for 10 minutes or so before you slice it. This will let the meat reabsorb its juices making it very tender, juicy and flavourful. Serve with sauce.
This is what it should look like after searing:
It's time to replenish!