The
Daily
Fix
20-minute AMRAP
Glazed Pork Tenderloin
Reaching Those Who Need It Most
Complete as many rounds in 20 minutes as you can of:
15 squats
12 push-ups
9 strict pull-ups
Pork tenderloin seared and oven-roasted with a rich balsamic-soy glaze.
The Daley Fix with Matt Shindeldecker & Debbie Wagner
Additionally, practice scales for 10 minutes.
Post rounds completed to comments.
Ingredients
For the Pork:
2 pork tenderloins (about 1 ½ lbs total)
2 Tbsp butter or beef tallow (for searing)
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried thyme (or 2 tsp fresh)
Salt and black pepper, to taste
For the Glaze:
3 Tbsp balsamic vinegar (no added sugar)
2 Tbsp soy sauce or coconut aminos (unsweetened)
2 Tbsp Dijon mustard
2 Tbsp olive oil or melted butter
½ tsp red pepper flakes (optional, for heat)
Optional Garnish:
Fresh parsley or rosemary, chopped
Extra balsamic drizzle
Macronutrients
(per serving, serves 4)
Protein: 36g
Fat: 20g
Carbs: 5g
Preparation
Set oven to 400°F. Pat pork tenderloins dry and season generously with salt, pepper, smoked paprika, and thyme.
In a large oven-safe skillet, heat butter or tallow over medium-high. Add pork and sear 2–3 minutes per side until golden brown. Add garlic in the last 30 seconds, being careful not to burn.
In a small bowl, whisk balsamic vinegar, soy sauce, Dijon mustard, olive oil, and red pepper flakes.
Brush half of the glaze over pork. Transfer skillet to oven and roast 18–22 minutes, basting with remaining glaze halfway through, until pork reaches 145°F internal temperature.
Remove from oven, tent with foil, and rest 5 minutes before slicing.
Slice pork, drizzle with pan juices, and garnish with parsley or rosemary.
Listen in as Matt and Debbie from MetFix Crave talk about their successful program, Expanding Horizons, and how they use fitness and nutrition to serve those in juvenile probation.
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