Spinach Salad with Citrus-Grilled Pork Loin
Kale and spinach are potent sources of nutrients. These leafy greens are rich in many vitamins, minerals, and phytochemicals that reduce inflammation and encourage detoxification.
Phase: 2 | Serves: 2
Prep time: 15 minutes | Total time: 50 minutes
INGREDIENTS
8 ounces bone-in pork loin chops, about 1 inch thick (2, 6-ounce bone-in pork loin chops if you’re trying to lose 20-40 pounds or over 40 pounds)
1 cup fresh basil leaves, minced
3 tablespoons minced garlic
3 tablespoons lemon juice
1 teaspoon freshly grated orange zest
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
4 to 7 cups fresh baby spinach (4 cups if you’re losing 20 pounds or less, 5 cups if you’re trying to lose 20-40 pounds and 7 cups if you’re trying to lose 40+ pounds)
1/2 orange bell pepper, sliced
1/4 cup sliced red onion
Balsamic vinegar
DIRECTIONS
- Pat the chops dry with paper towels. Combine the next 6 ingredients (basil through black pepper). Spread on both sides of the chops, and let them sit for about 20 minutes.
- Turn on the broiler, and place a broiler pan about 6 inches under it to preheat.
- Place the chops on the preheated broiler pan, and broil 4 to 5 minutes per side (an instant-read thermometer inserted into the center of the chop will read 145 degrees). Remove the chops to a cutting board, and let rest for 5 minutes before slicing.
- Toss the spinach, bell pepper, and onion with balsamic vinegar, sea salt and freshly ground black pepper to taste. Slice the chops and serve over the salad.
Kale and spinach are potent sources of nutrients. These leafy greens are rich in many vitamins, minerals, and phytochemicals that reduce inflammation and encourage detoxification.
Phase: 2 | Serves: 2
Prep time: 15 minutes | Total time: 50 minutes
INGREDIENTS
8 ounces bone-in pork loin chops, about 1 inch thick (2, 6-ounce bone-in pork loin chops if you’re trying to lose 20-40 pounds or over 40 pounds)
1 cup fresh basil leaves, minced
3 tablespoons minced garlic
3 tablespoons lemon juice
1 teaspoon freshly grated orange zest
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
4 to 7 cups fresh baby spinach (4 cups if you’re losing 20 pounds or less, 5 cups if you’re trying to lose 20-40 pounds and 7 cups if you’re trying to lose 40+ pounds)
1/2 orange bell pepper, sliced
1/4 cup sliced red onion
Balsamic vinegar
DIRECTIONS
- Pat the chops dry with paper towels. Combine the next 6 ingredients (basil through black pepper). Spread on both sides of the chops, and let them sit for about 20 minutes.
- Turn on the broiler, and place a broiler pan about 6 inches under it to preheat.
- Place the chops on the preheated broiler pan, and broil 4 to 5 minutes per side (an instant-read thermometer inserted into the center of the chop will read 145 degrees). Remove the chops to a cutting board, and let rest for 5 minutes before slicing.
- Toss the spinach, bell pepper, and onion with balsamic vinegar, sea salt and freshly ground black pepper to taste. Slice the chops and serve over the salad.
