Workout:
3 Difficulty Workout:
Level 1: 3 Sets Level 2: 5 sets Level 3: 7 Sets Rest: 2 Minutes
- 20 Seconds High Knees
- 20 Seconds Mountain Climbers
- 20 Seconds High Knees
- 20 Seconds Crunches
- 20 Seconds Leg Raises
- 20 Seconds Crunches
- 20 Seconds Heel Taps
- 20 Seconds Flutter Kicks
- 20 Seconds Heel Taps
Meal:
Pork And Broccoli Grain Bowl
Ingredients
- 1 medium pork tenderloin (about 1 pound)
- 3 cloves garlic, grated
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1 large sweet potato, peeled and cut into 3/4-inch pieces
- 3 cups broccoli florets (about 8 ounces)
- 3 tablespoons extra-virgin olive oil
- 3/4 cup quinoa
- Juice of 1 orange
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
- Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
- While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the centre registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
- Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.