Low Calorie Dinner/Lunch….Post Father’s Day Grilled Pork with Garlic Infused Olive Oil

After a big Father’s Day weekend of eating out and indulging on too many empty calories to count, it is safe to say that tonight I want a low-calorie, low-fat, yet satisfying dinner and I think I have found just the right combination.   Grilled Pork Tenderloin with Garlic Oil and a fresh chopped salad.  A chopped raw salad can be a colorful accompaniment to this lean lovely dish.  Then simply fold the leftovers into a whole grain wrap for a quick and easy lunch on the go.  

Garlic Infused Olive Oil:  Makes about 2 cups

  • 4-6 cloves of garlic, thinly sliced
  • 6 large green olives, coarsely chopped
  • a sprig of thyme and basil
  • 2 cups extra virgin olive oil
  • 2 tsp cracked black pepper

Combine the garlic, olives, herbs, and a 1/2 cup oil in a small saucepan.  Heat gently over medium heat for about five to seven minutes or until garlic turns golden.  Remove the pan from the heat and let cool. Strain the oil through a fine cheesecloth or sieve and discard the garlic, olives, and herbs.  Add the strained oil to the remaining oil add the pepper and place in a sterilized jar or bottle. Refrigerate for up to 2 weeks.

Pork Tenderloin

  •  1/4 cup of Garlic- Infused Oil
  • 2 tsp of fresh lemon juice
  • 1/2 tsp dried oregano (or use a dried Italian herb blend)
  • Kosher Salt & Restaurant Black Pepper to season (About 1 tbsp each)
  • 1 lb trimmed pork tenderloin

Chopped Salad

  • 1 red bell pepper, cut into thin strips
  • 1/2 cucumber chopped
  • 3 scallions thinly sliced
  • 1/4 cup chopped Italian Parsley

To prepare the pork, combine oil, lemon juice, herbs, salt, and black pepper in a small bowl.  Coat the pork with 2 tbsp of mixture and marinate in the refrigerator for 1 to 2 hours. 

To prepare the salad, combine the bell pepper, cucumber, scallions, and parsley with the remaining oil mixture in a medium bowl. Cover and refrigerate until ready to serve.

Preheat the grill to medium-hot. Add the pork and brush with its marinade. Grill turning 2-3 times, for 20 minutes or until nicely browned and an instant read thermometer inserted in the center reads 150-155 degrees.  Remove from the grill and let stand for 10 minutes. 

For Grilling tips and the 10 essential grilling equipment list…check out Cooking Light.com for some great and useful information.

Carve the pork into slices and serve with the salad.  Drizzle the salad with an aged balsamic and season with salt and cracked black pepper, or drizzle with a little of the garlic infused olive oil and a fresh squeezed lemon.  Either way you are eating a healthy, colorful, and delicious dinner.  

Remember, save the left overs and put in a whole wheat wrap and voila you’ll have a healthy lunch for tomorrow!

Enjoy! And Happy Belated Father’s Day to all the wonderful dad’s out there!

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