Grilled Pork Tenderloin with Clean BBQ Sauce

It's still summer! We are making full use of good weather by grilling our favorite meals. This is an all-time family treat...grilled pork tenderloin. This is the perfect cooking method to ensure your pork is tender and juicy - not dry and stringy! Enjoy!

GRILLED PORK TENDERLOIN with CLEAN BBQ SAUCE

Serves: 4-6

PORK INGREDIENTS

• 2 pork tenderloins (1 lb total)
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup BBQ Sauce (see recipe below)

DIRECTIONS

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grill grate. Place tenderloin on grate and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with BBQ sauce. Flip and coat with BBQ sauce. Continue cooking for 15 minutes or until meat temperature reads 145 degrees F.
• Allow pork to rest for 10 minutes. Slice and serve with additional BBQ sauce for dipping.

CLEAN BBQ SAUCE

INGREDIENTS

• 1/2 cup tomato paste
• 1/2 cup water
• 4 Tbsp Worchestershire sauce
• 2 Tbsp garlic powder
• 1/2 tsp salt
• 1 tsp black pepper
• 2 Tbsp raw honey or maple syrup

DIRECTIONS

• Mix all ingredients in small bowl. 
• Use immediately or store in refrigerator for up to 3 weeks in airtight container.

Pork adapted from AllRecipes
Clean Sauce adapted from My Whole Food Life

Egg Muffins ...on the go

Breakfast is a must! Since my son started Kindergarten, there are more daily tasks that need to be done each morning. Breakfast for kids, pack snacks and lunches, get dressed, bundle up, pack up bookbags, homework, and on and on...

I love stovetop oatmeal, but it takes time! These egg muffins are an easy grab and go solution for breakfast and will give you the protein and fresh veggies you need to start your day right. And it's 21 Day Fix friendly. One batch makes 12 for the week... how easy it that?! What's your favorite, easy breakfast?



Recipe:
Yield: 12 muffins

Ingredients:

• 8 whole eggs
• 3/4 cup egg whites
• 1 cup green or red bell pepper, chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup turkey bacon, cooked and crumbled (4-5 slices)
• olive oil spray

Directions:

1. Preheat oven to 400F and lightly grease a muffin tin pan with olive oil.
2. In a medium bowl, combine whole eggs and egg whites. Whisk. Add all other ingredients and mix until combined.
3. Fill muffin tins 3/4 full with egg mixture.
4. Bake for 10-12 minutes until egg is set. Remove from oven and cool for 5 minutes before removing from pan.
5. Muffins may be stored in refrigerator for up to 7 days. To serve, lightly warm and enjoy!

21 Day Fix conversion: 2 muffins = 1 red, 1/4 green

Margherita Pizza + Wheat Crust

I LOVE pizza! I also know what it does to my body when we have it delivered. This is the perfect compromise to enjoy pizza while keeping nutrition clean. It is also an added perk that I can involve the kids in making this recipe! My daughter loves rolling out the pizza dough and they both 'ooooo' and 'ahhh' as they watch the ball of crust dough rise...don't worry, it's a quick-rise recipe and absolutely amazing!

For the Crust: 
crust adapted from The Fit Housewife

Ingredients:

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 2 Tbsp chia seeds or flax 
• 2 1/4 tsp quick rise yeast (1-1/4 oz packet)
• 1/2 tsp salt
• 2/3 cup warm water
• 2 tsp extra virgin olive oil
• 2 tsp honey or agave

Directions:

1. In a medium bowl, combine the flours, chia/flax, yeast, and salt. Mix together with a wooden spoon.
2. Using a liquid measuring cup, measure the warm water. Then, stir in the olive oil and honey. Pour wet mixture over dry ingredients and stir with a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray the bowl with olive oil spray and place dough in bowl. Cover with plastic wrap and let dough rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a pizza pan with olive oil spray and set aside. You may also use a pizza stone and no oil is needed. Preheat oven to 425F.
3. When dough has risen, place ball on a lightly floured surface. Using a rolling pin, roll dough into a 12-inch circle. Transfer dough to your prepared pizza pan. Bake in oven for 5 minutes. Remove from oven and add toppings.

For the Pizza:

Ingredients:

• 1 small jar or tube of prepared pesto sauce
• 3 small roma tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced (from cheese log)
• 8 oz shredded mozzarella

Directions:

1. Once the crust has baked for 5 minutes, begin adding toppings. Cover crust with pesto sauce, leaving a 1-inch perimeter of crust. 
2. Sprinkle 4 ounces of shredded mozzarella over pesto. Top with sliced tomatoes and sliced fresh mozzarella. Top with remaining shredded cheese.
3. Bake in oven for 10-12 minutes or until cheese is melted. Remove, cool, slice, and serve!