I'm on my pre op diet and have opted for Breakfast Shake, Lunch Shake, and a high protein low fat diet. I bought a piece of Pork Tenderloin and was wondering if anyone knew any tasty recipes without ruining my liver shrink diet?

Applesauce Pork Loin

boneless pork loin roast (about 3 lbs)

1/2 tsp salt

1/4 tsp pepper

2 tbsp vegetable oil

1 cup applesauce

3 tbsp Dijon mustard

1tbsp honey

3 fresh rosemary sprigs

Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine applesauce, mustard and honey and spread over roast. Top with rosemary. Bake uncovered at 350 for 1 1/2 to 2 1/2 hours or until a meat thermometer reads 160. Let stand for 10 minutes before slicing. Very moist and delicious. I have also used this same recipe for loin with bone-in.

Cut it in to medallions, brown in a little olive oil, and remove the medallions to a plate. Deglaze your pan with a splash of balsamic vinegar and a spoonful of brown sugar. You could even use Splenda. Just something to take the bite out of the balsamic. Stir this until it bubbles and reduces a bit. Add the medallions back to the pan to finish cooking.

Marinate for 30 min in splash of soy, TSB or two of olive oil ,salt & fresh ground pepper to taste & 2TSB of finely diced rosemary. Fresh preferred. Make little holes in the tenderloin with pairing knife and place peeled garlic cloves in the holes maybe 8 per tenderloin.

Bake in convection oven on a rack with pan underneath to catch drippings 450 degrees for 15 min then lower to 350 degrees for 15-30 more min until reaches temperature you like.

I cook for 18 more min & then rest my meat in a foil tent for 5-10 min to let juices settle before slicing. It gives me a medium/ medium well inside.

You can cook more if you want less pink. Recently they changed the guidelines on doneness for safe eating so you can have some pinkness.

Another favorite is to use the blackening spices/cajun spice blend on tenderloin- use moderate amount but don't go crazy if you don't like spicy. Bake the same as above.

I am blessed to have convection oven it gives quicker cooking & a more crisp outside. Your oven times may vary if using regular oven.

Also, be careful of the silverskin. It needs to come off before cooking as its gross to eat. Use a sharp paring knife or similar to pierce the silver skin through and then grasp the silver skin and lift upwards running knife along it so as to remove the least amount of meat while removing skin. Like filleting a fish.

Good luck!

Thanks everyone learning how not to cook "fast food" lol. This is a good change though

I made applesauce pork Liam without the rosemary it was very good would recommend it!

Put it in a crockpot and slow cook it. The meat will be juicy and tender!