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Island Pork Tenderloin with Arugula Salad

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Author:

Erin

Published:

July 19, 2013

Updated:

February 16, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

The recipe for this pork tenderloin is taken from the P90X recipe book.  At one point I was really into P90X, did the whole diet and everything.  The problem was that I just couldn’t stick to the whole workout/diet for an entire 90 days…and really, who wants to eat the same thing over and over and do the same workouts over and over? I know I don’t.  I got really bored with it, plus buying all the ingredients was expensive and took A LOT of time to prepare.  I still like to do some of the workouts, especially if I’m not feeling like going to the gym or going outside to run.

 

There are a few recipes I still make from the book and this used to be one of my favorites.  To be honest, I think I either overcooked it this time around or got a not-so-great tenderloin.  Normally it’s super juicy and it doesn’t even make it to a plate before I start scarfing it down with my bare hands.  Will I still make this again? Yeah, probably.  But before I do, I’ll cross my fingers and do a little good luck dance.
 
Here’s the recipe from the P90X recipe book:
 
Island Pork Tenderloin

Ingredients:

16oz lean pork tenderloin
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
2 tsp olive oil
1/4 cup brown sugar, firmly packed (I use the Splenda brown sugar blend)
1/2 tbsp finely chopped fresh garlic
1/2 tbsp Tabasco sauce
 
Directions:
1. Preheat oven to 350 degrees.
2. Stir together salt, pepper, chili powder, cumin and cinnamon, then coat pork with spice rub.
3. Heat oil in a 12-inch nonstick skillet over moderately high heat and brown pork, turning to brown all sides, about 4 minutes.
4. Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin.  Place pork in a roasting pan and cook in the oven for 45 minutes, or until a meat thermometer inserted into the center registers 160 to 165 degrees.
5. Slice thinly.

I served it with an arugula salad with black beans, corn, mango, tomato, avocado and P90X cumin vinaigrette.  Here’s the recipe for that:


Ingredients:


2 tbsp fresh lime juice
1/2 tbsp orange juice
1/2 tbsp Dijon mustard
1/2 tsp cumin powder
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil


Whisk together until well mixed.

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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One response

  1. Justine Murray
    December 6, 2016

    Hello! Any nutrition info for this?

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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