Taste of Tahoe: Healthy Now recipe — teriyaki pineapple pork tenderloin
Usually as we head into spring, people start reassessing their Truckee-Donner Recreation & Park District Pool and Fitness Center memberships.
First, there will be a mad rush to get in shape as people realize their days hiding in winter coats are numbered. Then, when summer has really and truly settled in, folks opt to let his or her pool membership lapse for a month or two (you can do that without penalty at the TDRPD facilities) because they are going to “swim in the lakes.”
Not this year. Following this heavy winter of 2017 (and counting) it is going to be awhile before Tahoe and Donner are at an acceptable temperature for any kind of recreational activity.
That snowmelt is probably going to be chilling our lakes until August, which means the 82 degree temperature of our lap pool is looking pretty darn inviting and membership have not declined.
This might be a good year to get really honest about your lake “swimming.” Face it. What this activity usually entails is jumping into the brisk water; splashing around and a couple submerged “laps;” running back to your beach towel to warm up and apply coconut oil; face in sun, couple bites of your sandwich, a peek at your People Magazine. Repeat.
The calories you are expending in this scenario are negligible when you consider the appetite that freezing cold water generates. Fierce!
Thirty minutes swimming in our lap pool burns roughly 300 calories and it is a pleasant way to go. Warm water, soft lights, friendly faces, killer coffee — what more could you want?
Add a healthy diet to the swim regimen and you’ll be bikini (or Speedo!) ready before the weather is. This pork tenderloin fits right into your weight loss or maintenance plan.
It is delicious served hot or cold and has just 132 calories for four ounces. Swim 20 minutes in the pool and — poof! — it’s like you never ate it. But it’s so good you will remember.
Teriyaki Pork Tenderloin with Pineapple Ingredients:
2 tbls. soy sauce
1 tbls. olive oil
2 tbls. honey
2 tbls. sherry (cooking sherry is fine)
2 tbls. rice vinegar
2 tsp. crushed garlic (one clove)
2 tsp. grated fresh ginger
1 tsp. Sriracha
1 small onion coarsely chopped
1 small can (8 ounces) pineapple chunks in their own juice, no syrup
1 one-pound pork tenderloin
In large bowl, combine all ingredients except tenderloin. Transfer this mixture to a Ziplock bag, add tenderloin to bag and squish around to coat the meat.
Let marinate at least one hour, kneading bag once or twice. Bake at 400˚ for 20 minutes, turning the meat over once while cooking, and spooning onions and pineapple on top as if basting.
Let stand five minutes before cutting and serving.
This column comes courtesy of Truckee-Donner Recreation & Park District staff and members, inspiring creative, active lives for a healthy mountain community. For more information on how you can stay in shape during the winter months, visit tdrpd.org.
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