The
Daily
Fix
5 rounds for time of:
Mustard Pork Tenderloin with Roasted Cauliflower & Carrots
The Push-Up
10 deadlifts
30 push-ups
Rest 2 minutes between rounds.
Pork tenderloin coated in a savory mustard glaze, seared, and served alongside smoky, butter-roasted cauliflower and carrots.
The push-up is a gateway movement to one of the most developmental progressions in all of fitness.
Pick a load that is near, but not quite, your 10-rep max, and use it for all five rounds. Go straight from the deadlift to the push-ups without resting.
Ingredients
For the Pork Tenderloin:
8 oz pork tenderloin
1 Tbsp butter
1 Tbsp Dijon mustard
½ tsp dried thyme
¼ tsp garlic powder
Salt and pepper, to taste
For the Roasted Vegetables:
1 cup cauliflower florets
½ cup carrots, sliced into rounds
1 Tbsp butter, melted
½ tsp smoked paprika
¼ tsp cumin
Salt and pepper, to taste
½ Tbsp fresh parsley, chopped (for garnish)
Macronutrients
Protein: 60g
Fat 46g
Carbs: 14g
Preparation
Marinate the pork: Mix mustard, thyme, garlic powder, salt, and pepper. Rub over the pork and marinate for 30 minutes to 2 hours.
Cook the pork: Melt butter in a skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes per side, then transfer to the oven and roast for 12-15 minutes until the internal temperature reaches 145°F (63°C). Let rest before slicing.
Roast the vegetables: Preheat the oven to 400°F (200°C). Toss cauliflower and carrots with melted butter, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway.
Serve: Slice and plate the pork with the roasted vegetables and garnish with fresh parsley.
Long a favorite among junior high school P.E. teachers and Marine Corps drill instructors, is for many more closely associated with punishment than anything else. Though common to group exercise programs, its use in serious strength and conditioning regimens is infrequent.
COMMENTS
34:00
185
0.091
155 lbs
185#
deadlift 245 ( should’ve gone 255), pushups 15,10,5
M/45
Charlotte, NC