Quick, Easy & Delicious dinners are possible, and even for a budget. A lot of people these days turn to fast-food or what some consider to be the healthier choices, but are still very bad for us. Lately I have been trying to get myself back on track, a solid gym routine, eating clean, and trying to cut out all the extra coffee and Rockstars. Earlier this morning I was browsing through some of my favorite cooking magazines and I got inspired to come up with something that was cheap, but also healthy, delicious, and could be put together in under 30 minutes. I hit the store after the gym with $15 and some ideas, Here is what I came up with:
Boneless Pork Loin Medallions in a Spicy citrus sauce
w/ a side of Sauted Greens with Portabella & Heart of Palm
For the pork:
1 Pork tenderloin, Cut into 1″ thick filets/medallions
Grape seed oil
Sea salt, cracked black pepper, garlic powder, Herb de provence, smoked paprika
1/4 cup Orange juice
1 tbsp spicy mustard
red pepper flake
Heat a pan over medium-high heat, add grape seed oil, enough to coat the pan.
Season the meat generously with ALL the above herbs and place into your pan.
Cook until nicely seared and partially cooked through, flip and finish cooking on the other side.
remove from the pan and set aside. Deglaze the pan with Orange juice, add mustard, a pinch of red pepper flake and let reduce until thickened. Pour over pork and serve.
For the Green Saute:
1/4 red onion, thinly julienned
2 cloves garlic, smashed and minced
2 portabella mushrooms, caps & gills removed, large dice
1 bunch of rainbow chard, stems removed, julienned
1 hand full of fresh spinach, julienned
2 Heart of palm stalks, sliced into rounds
sea salt, pepper, italian herb blend
Heat a pan over medium heat, add olive oil, add onions, saute until translucent. then add garlic.
Add in mushrooms, and italian herb. saute until the mushrooms release most of their moisture.
Add in all greens, a tiny more olive oil, sea salt, pepper, saute until wilted. Remove from the pan
Add hearts of palm, sear on both sides, place on top of the greens & serve.