The
Daily
Fix
Test 2
Smoked Paprika Pork Kebobs With Lemon Cumin Herb Sauce
‘MAHA’ Supporters Want More Beef Tallow. There’s Not Enough.
15 clean and jerks
Smoky paprika-coated pork paired beautifully with a bright, herby sauce.
Some smaller restaurant and food brands are switching to tallow, but agriculture industry officials want to pump the brakes
There is no time limit, but the weight cannot be rested on the ground. Resting at the hang, rack, or overhead is O.K. At the ground you must touch and go.
Today is day 2 of 5 of our How Fit Are You testing series.
Post load lifted and reference the scoring table to determine how many points you earned today.
115-134 pounds = 4 points
135-159 pounds = 8 points
160-189 pounds = 12 points
190-224 pounds = 16 points
225+ pounds = 20 points
We’ll use these points at the end of the week to determine your overall fitness score.
Ingredients
5 oz pork tenderloin, cut into 1-inch cubes
1 small zucchini, sliced into 1/2-inch rounds
1 tsp smoked paprika
¼ tsp ground cumin
2 Tbsp olive oil
1 lemon slice, for garnish
2 Tbsp fresh parsley, finely chopped
2 Tbsp fresh mint, chopped
⅛ cup fresh cilantro, finely chopped
5 tsp butter, melted
1 Tbsp lemon juice
¼ tsp ground cumin
Salt and pepper to taste
Macronutrients
Protein: 41g
Fat: 60g
Carbs: 7g
Preparation
For the kebobs: Begin by cutting the pork tenderloin (5 oz) into 1-inch cubes and slicing the zucchini (1 small) into 1/2-inch rounds. In a bowl, mix the smoked paprika (1 tsp), ground cumin (¼ tsp), and melted butter (1 Tbsp.) Add the pork cubes to this mixture and toss to coat evenly. Let the pork marinate for at least 30 minutes.
Prepare the skewers: Thread the marinated pork cubes and zucchini rounds onto skewers, alternating between the two. Preheat your grill or grill pan to medium-high heat. Brush the kebobs with the remaining melted butter (1 Tbsp) and season with salt and pepper to taste. Grill the kebobs for about 10-12 minutes, turning occasionally, until the pork is cooked through and the zucchini is tender with nice grill marks.
For the Lemon Cumin Herb Sauce: While the kebobs are grilling, prepare the sauce. In a small bowl, combine the melted butter (5 tsp), lemon juice (1 Tbsp), and ground cumin (¼ tsp.) Whisk together until well combined. Add the finely chopped parsley (2 Tbsp), fresh mint (2 Tbsp), and chopped cilantro (⅛ cup) to the mixture, stirring gently to incorporate. Season with salt and pepper to taste.
Serve: Arrange the grilled kebobs on a platter and drizzle generously with the Lemon Cumin Herb Sauce. Garnish with a slice of lemon.
"Beef tallow is having a moment with American consumers. Scaling up its usage in the food supply isn’t happening soon.
Made from the melted-down fatty tissue of slaughtered cattle, tallow has become a darling ingredient among restaurant chains and consumers hoping to ditch seed oils. Some brands are promoting a shift away from seed oils to tallow, citing its growing popularity and some consumers’ preference in how products taste after cooking with it.
Agriculture industry officials, though, are tamping down the hype, cautioning that a mass switch away from seed oils isn’t feasible."
COMMENTS
M/45/6’2”/218lbs
Charlotte, NC
115-lb. in 1:16
4 points
DB c&j - 30#s
:52 sec - lighter than I wanted - jerk was more of a press
TUESDAY 250408