This marinade became a fast favorite in my home. Apple Cider Dijon Pork Tenderloin is a weekly staple in our healthy repertoire. We’ve expanded the marinade for use with chicken and turkey tenderloins as well. It’s delicious on grilled or baked proteins. It’s also incredibly easy to put together in a time pinch. I usually marinade the pork for about an hour before we cook it.
2 pork tenderloins trimmed and silver skin removed
2 TBSP apple cider vinegar
2 TBSP sugar free syrup
1 TBSP Dijon mustard
3-5 cloves chopped garlic
2 tsp each fresh or dried herbs – pick 2 each time, I’ve tried all the combos and they are all delish (Thyme, Basil, Rosemary, Oregano)
Combine all ingredients in a large sealable bag. Shake and move around until the pork is well coated with the marinade. Let sit at room temperature for 30 min – 1 hour before grilling or baking to desired degree of doneness.
I go to bed excited about the next morning when I know I have a Chocolate Granola Pancake waiting for me! How can something so delicious also be so nutritious? Careful selection of the ingredients and ensuring portions meet your macro meal planning numbers ensures the nutritious efficacy of this TASTY breakfast staple! See original breakfast pancake for base recipe.
3/4 cup egg whites
1/2 cup Simply Nature Coconut Cacao or Dark Chocolate Sea Salt Granola (found at Aldi) **Note: any other granola may be substituted – aiming for 20 g of carbs per 1/2 cup serving**
1 scoop Super Seed Beyond Fiber
Heat a frying pan over medium heat. Meanwhile in a small mixing bowl, whisk together all ingredients. Batter will be lumpy due to the granola. Spray the pan with non-stick cooking spray. Pour in the batter, be careful not to the let the batter sit too long as the fiber powder will cause it to thicken greatly. Cook the Chocolate Granola Pancake until it’s easy to slide a spatula underneath the pancake, usually 4-6 minutes. Flip the pancake and cook another 1-2 minutes.
I like to make a stack of the pancakes on the weekend, wrap each meal in tinfoil, and store in the refrigerator for fast breakfasts on weekday mornings. Pancake as pictured is topped with 1 TBSP natural smooth peanut butter and 2 TBSP sugar free syrup.
Approximate nutrition facts (per pancake with peanut butter topping): 395 calories , 16 g of fat, 33 g of carbs, 33 g of protein