Serves 2
Spiced Pork Tenderloin
You can adjust the spiciness of this recipe with chipotle powder. Also, for those with fructose tolerance, add a bit of honey into the marinade for extra noms.
350-400g pork tenderloin, trimmed
2 Tbsp garlic-infused olive oil*
2 tsp ground cumin
1 tsp sweet paprika
1/4 tsp chipotle powder (or more if you like it spicy)
Two pinches of salt
Pepper to taste
Preheat an oven to 200C.
Mix olive oil, cumin, paprika, chipotle, salt and pepper is a small bowl. Cover pork tenderloin in mixture and let it sit in the fridge for at least an hour. Bring the pork loin out of the fridge 30 minutes before cooking.
Heat a frypan to a high heat. Add a little olive oil to the pan. Brown pork loin all over. Transfer the pork to a non-stick oven-proof dish and place in the oven for 10 minutes or until the internal temperature reaches 140 degrees. If you do a test cut in the pork, it should be just pink in the middle.
Let it rest for 10 minutes before slicing and serving. Leftover pork can be used in a delicious sandwich or salad tomorrow.
Zucchini, Salami and Fetta
Delicious, light and simple. Be careful not to overcook the zucchini as it becomes a touch mushy.
1-2 large zucchini, sliced into thin ribbons**
100g salami, cut into strips or chunks
1 cup flat leaf parsley, roughly chopped
100g feta, crumbled
Garlic infused olive oil*
Heat oil in a frying pan over a medium-high heat. Add salami. Cook for 3-4 minutes. Add zucchini. Cook, tossing, for 3-4 minutes or until tender. Drain excess liquid and cook for 1 minute. Remove from heat and add parsley, feta and salt/pepper if desired. Combine and serve.
* This is good for low FODMAPS. As a high FODMAP alternative, crush 2 garlic cloves and use regular olive oil
** This delicate-looking ribbon thing can be achieved using a potato peeler. If you don't have a potato peeler, go and buy one... otherwise you might end up with some kind of hodge-podge of bits and pieces from using the large side of a grater instead. Exhibit A:
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