BBQ Pork Tenderloin Recipe

 In Blog

Tired of the same old chicken breast as your go-to diet food? Try this pork tenderloin recipe

As a UEFP client, you know that your protein is important. You squat, deadlift, sprint, and do a bunch of other crazy things to your body that causes plenty of damage to those muscles of yours. You can begin to repair your body with protein; so that’s why we’re setting you up with this extremely easy pork tenderloin recipe.

How simple is the recipe? All you really need is a pound or two of pork tenderloin along with several spices. You’ll basically create your own BBQ rub to spread on the pork; feel free to customize the rub if you’d like by adding or removing spices. I will tell you from personal experience that the rub gives the pork a nice kick; in fact, you can use it on ribs, roasts, and briskets as well.

What you do with the pork is up to you. If you’re low carbing you can combine the pork with some BBQ sauce and veggies. You can also stuff it in a low carb pita and make a nice sandwich (low fat mayo, some spinach and tomatoes will make a tasty treat). Feel free to use it in a salad as well. Those who are eating carbs can enjoy the pork with some rice or gluten free pasta.



Amount Item
 ~1 pound Pasture raised pork tenderloin
3 tbsp Ground coffee
3 tbsp Pink Himalayan sea salt
3 tbsp Brown sugar
3 tsp Garlic powder
3 tsp Smoked Paprika
3 tsp Onion Powder
1 tbsp Extra virgin coconut oil



Number Step
1 Preheat the oven to 400 degrees. Combine in a bowl or bag all the spices and mix them together.
2 Once the rub is made, begin rubbing it into each side of the pork. Don’t use all the rub, but cover the pork generously.
3 Place a skillet on the stove with a medium heat
4 Once the oil melts, place tenderloin on the skillet
5 Lightly cook the pork till each side is lightly brown. Then place it on a cookie sheet and put it in the oven for 400 degrees. Remove pork after 30 minutes.


Nutrition Info (serving size: one quarter of the pork tenderloin)

Fat (g) Carbs (g) Fiber (g) Sugar (g) Protein (g)
6 0 0 0 23


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