Rosemary Pork with Spinach and Tomato Salad

Ingredients

• Pork200 g
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Rosemary1 teaspoon (2 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Place the griddle pan or grill over high heat.

2. 2

   Step 2

   While heating, season the pork with salt and pepper and bathe it with the olive oil. Sprinkle with chopped rosemary and garlic paste or powder.

3. 3

   Step 3

   Once heated, add the pork and cook over medium heat for 6 minutes per side.

4. 4

   Step 4

   For the salad, cut the tomato into chunks and mix with the spinach leaves.

5. 5

   Step 5

   Keep in mind that you can replace it with lettuce, arugula, etc.

6. 6

   Step 6

   For the dressing: Mix the lemon juice with mustard and stevia. Season to taste with salt and pepper.

7. 7

   Step 7

   Serve the rosemary pork with the salad on a plate. Season with the sweet dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rosemary Pork with Spinach and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.