Is it just me, or is it way harder to stick to your diet and exercise plans during the summer? Or maybe it’s just a Canadian thing…
There’s something about the allure of cold beer in the hot sun, and time spent near the water (be it a lake or the ocean) that makes all other priorities just seem like not that big of a deal.
What I’m trying to get at is I spent the last week houseboating in gorgeous interior British Columbia with some awesome folks. Spent way too much time in the sun, had way too much to drink, and quite possibly had way too much fun. My stomach isn’t terribly happy with me this week, but that’s what getting back on track with meal prep recipes like this one is for! Life is meant to be lived, folks.
- 4 pork loins, bone-in (1010g)
- ½ cup Mango Chutney
- 3 cups broccoli (475g)
- 2 cups baby kale
- 110g goat cheese
- ¼ cup Poppy Seed Dressing (I use Renee’s)
- ½ cup NaturSource salad topping
- 2 tbsp olive oil
- Preheat your oven to 375*F
- Rinse the pork loins and pat dry. Season lightly with salt and pepper. Heat a drizzle of olive oil in a pan over medium-high heat. Sear each side of each piece in the pan, about 2 minutes per side.
- Place the seared pork loins in a medium-sized pan. Smother with the mango chutney. Cover, and bake in the oven for 15 minutes, until cooked through.
- In a large pot with a lid, heat the remaining olive oil over medium heat. Add the garlic, and cook until it starts to brown.
- Add the broccoli and cover. Let the broccoli steam with the cover on the pot for about 5 minutes, or until the colour just starts to deepen.
- Once the broccoli starts to darken, add the kale, and cover. Cook for another 5 minutes until the broccoli is cooked but still crunchy, and the kale is cooked through but not soggy. Remove from heat.
- Transfer the greens to a large mixing bowl. Add the goats cheese, breaking up the cheese into small pieces as you add it. Add the poppy seed dressing and salad topping. Gently mix until the greens are thoroughly coated.
- Serve the greens mixture as a side to the pork. Enjoy!