Wednesday, October 22, 2008

Peppercorn Pork Tenderloin, Primavera Shrimp, and Mango

Fat: 21
Carb: 52
Fiber: 6
Protein: 50
Calories: 597
  • Bacon wrapped pork tenderloin
    • 8oz
    • $2.72
  • Primavera shrimp from SeaPak
    • 8oz pack
    • $3.98
  • Mango
    • 1/2 medium fruit
    • $0.79

$7.49 per plate, for a big plateful of food. My wife only ate half of her pork tenderloin, saving the other half for tomorrow's breakfast. The meal was still plenty for her, and with only a 4oz portion of meat her total calories were 437.

The prep for this meal was as easy as you can get. Put the pre-seasoned tenderloin into the oven at 400 for about 30 minutes, drop the bags of primavera shrimp into boiling water for about 5 minutes, and slice up the mango. I added just a little bit of Dale's sauce to the tenderloins before baking, but that is all I added. I choose the mango over a vegetable because there are some veggies in the primavera shrimp and I was craving some juicy fruit. Having a fruit in addition to the primavera shrimp brought the carbs up on this meal more than my typical meal, but there was still a pretty decent macro balance.

The taste was great. It is hard to beat tenderloin, and the mango is always a great choice. The primavera shrimp seemed a little light on the shrimp, but the taste was good, and the farfalle pasta tasted great - it has been a while since I have had any pasta.

I usually won't complain about paying $7.49 for dinner. A 5 dollar footlong with a drink and chips will put you right around there, as will a large combo from most fast food joints. Try to get an 8oz steak and shrimp for anything close to that - there will be a 30 minute wait time regardless.

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