Barbecue Grill Pork Tenderloin

¼ teaspoon black pepper

¼ teaspoon ground mustard powder

¼ teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt-free onion & herb seasoning 3 ounces lean pork tenderloin (5 ounces for men)

In a small bowl, mix pepper, mustard powder, cumin, paprika, garlic powder, onion powder, and onion and herb seasoning. Rub pork generously with spice rub and marinate for 1 hour before cooking. On a preheated grill, cook pork until it reaches 145 degrees. Let it cool for about 5 minutes before slicing. This will help keep it juicy.

¼ cup water

1 cup fresh green beans, clipped and trimmed

1 tablespoon extra-virgin olive oil

¼ tablespoon fresh rosemary, chopped fine

Pinch of dried thyme

Pinch of black pepper

Pinch of salt substitute

1 tablespoon sliced raw almonds, unsalted (men only)

In a nonstick skillet over medium-high heat,bring water to a simmer. Add green beans and cook until water evaporates. Once water evaporates, add olive oil, rosemary, thyme, pepper, and salt substitute. Turn heat up to high and stir until green beans have a nice golden brown color. Add sliced almonds for men’s version only.
Women: 280 cals; 17g fat; 8g carb; 24g protein
Men: 400 cals; 23g fat; 9g carb; 41g protein