The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Spinach and Pork Salad
Per Serving
6 oz pork tenderloin (coated with yellow plum salad dressing)
180 g quinoa salad (quinoa, cucumbers, tomatoes, carrots, zucchini, lemon juice, avocado oil, salt, pepper, nutritional yeast)
40 g spinach greens
2 T yellow plum salad dressing (yellow plums, white balsamic vinegar, avocado oil, salt and pepper, nutritional yeast, water)
Equipment needed: grill (or oven preheated to 425)
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It's getting pretty warm out there isn't it? I thought I would modify the dinner a little due to the hot weather. I didn't think warm spinach salad would go over very well on such a hot day. The less amount of heat created in the kitchen, the better. For the pork, I suggest you grill, especially if you don't have air conditioning. If you don't have a grill the oven also will work. Preheat the oven to 425, place the foil wrapped pork in the oven for 15 minutes and then remove from the oven. For everyone grilling, you can refer to the pictures below.
Heat up the grill and place foil wrapped pork on the grill. Close the lid and set a timer for 7 minutes.
After 7 minutes, flip the pork over and cook for an additional 7 minutes.
After 14 minutes the pork will be ready. If you are not sure if it is cooked fully, use a thermometer to read the temperature, it should be at least 145 degrees.
Set the pork aside and let it rest for a couple of minutes. While the pork is resting, toss the spinach with half of the dressing.
Plate the spinach and top with the quinoa salad.
When your pork has finished resting, slice and place on top of the quinoa. Drizzle remaining dressing over top of the pork to finish the dish. This meal takes just over 15 minutes from start to finish and hopefully it won't make your house any hotter than it already is. Enjoy!
