Can Exercise Affect the Metabolism? Dive into this amazing Roasted Stuffed Pork Loin
Compound resistance exercises, such as squats, deadlifts, and presses, increase the production of hormones that cause your cells to use glucose more efficiently. These hormonal responses give your body the power to burn fat, improve muscle growth, and establish a natural rhythm. For the best results, do a variety of upper-body and lower-body weight lifting using your own body weight as well as weight machines or free weights. Not sure how to use some of those machines? Many gyms have personal trainers you can hire for a single session. Or try an exercise DVD that shows you how to strength-train at home.
What you Need:
- Access to free weights or weight machines at home or a gym
- An experienced lifter or personal trainer (if you have no strength training experience or if you need a spotter), or a DVD that shows you what to do to get an overall workout.
Step by Step
- Use any combination of dumbbells, kettlebells, barbells, and weight machines to perform multi-joint exercises such as overhead presses, squats, and biceps curls.
- Spend about 20 minutes lifting without pausing for more than 1 minute between each exercise.
- Don’t forget to do yoga the next day!
Take your food and turn it into energy starting with this Roasted Stuffed Pork Loin.
Phase: 2 | Serves: 8
Prep time: 40 minutes |Total time: 1 hour 30 minutes
2-pound boneless pork loin roast
2 tablespoons (or more) chicken broth
1 clove garlic, finely chopped
1/4 pound cremini (Baby Bella) mushrooms, sliced
1/4 pound shiitake mushrooms, stemmed and sliced
5-ounce package baby spinach
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons fresh thyme leaves
2 teaspoons freshly grated lemon zest
1 red onion, peeled and cut into 8 wedges
Freshly ground black pepper
Heat 2 tablespoons of the broth in a large nonstick skillet over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until they start to brown and release their liquid, 3 to 5 minutes, adding more broth if necessary to prevent sticking. Add the spinach and stir until just wilted 2 to 3 minutes. Remove the pan from the heat. Stir in the parsley, sage, thyme, lemon zest, 3/4 teaspoon sea salt and 3/4 teaspoon black pepper. Let cool.
Preheat the oven to 350 degrees. Rinse the pork roast, and pat it dry. Position the pork roast on a work surface with the short side facing you. With a long, sharp knife, begin spiral-cutting the roast to make a big, flat piece of pork: Starting 1/2 inch from the bottom of the roast on a long edge, cut almost all the way through the roast horizontally, stopping about 1/2 inch from the opposite edge of the roast. Continue cutting 1/2 inch above the underside of the roast, unrolling the roast like a carpet. Season the pork all over with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Spread the cooled spinach-mushroom mixture evenly over the pork, leaving a border around the edges, add red onion wedges. Roll up (starting with a short side) and tie the roast at 1-inch intervals with kitchen twine.
Heat a nonstick skillet over medium-low heat. Add the roast and brown on all sides and ends.
Line a roasting pan with parchment and place a roasting rack on top of the parchment. Place the pork on the rack, and roast 40 minutes, or until a thermometer inserted into thickest part of the roast reads 145 degrees. Let the pork rest for 10 minutes before slicing and serving.
Serve with your favorite Phase 2 veggies
The scale only tells you your weight; it says nothing about your worth. You are worth this!