Weight Loss Surgery Cookbook

176 Part II: Now You’re Cooking! Healthy and Hearty Dishes

Chilled Roasted Vegetable Salad

with Pork Tenderloin

Rosemary, thyme, and olive oil provide the background for this chilled pork salad

entrée, while the chili powder and garlic give a ton of extra flavor. Pork tenderloin

meets the government guidelines for the term “extra lean,” with same amount of fat

ounce-for-ounce as a skinless chicken breast. It really is like another white meat.

Stage: Regular foods

Preparation time: 20 minutes

Cooking time: 11 ⁄ 2 hours

Chilling time: 2 hours

Yield: 6 servings (^3 ⁄ 4 cup each)

1 large baking potato

1 small onion, chopped

(^1) ⁄ 2 cup sliced carrots, cut into (^1) ⁄ 4 -inch round slices
1 clove garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon dried rosemary
(^1) ⁄ 2 teaspoon salt
(^1) ⁄ 2 teaspoon black pepper
(^1) ⁄ 2 cup sliced yellow squash, cut in half
lengthwise and cut into^1 ⁄ 4 -inch half-circle slices
(^1) ⁄ 2 cup sliced zucchini, cut in half lengthwise
and cut into^1 ⁄ 4 -inch half-circle slices
1 pound raw pork tenderloin, cut into^1 ⁄ 2 -inch
cubes
1 Cook the potato by baking for 45 minutes or until soft when pricked with a fork. Let the
potato cool; then peel, cut in half, and slice into^1 ⁄ 4 -inch pieces.
2 Preheat the oven to 350 degrees.
3 Combine onion, carrots, garlic, olive oil, thyme, chili powder, rosemary, salt, and
pepper in a large bowl and toss well. Place mixture into a 9-x-13-inch baking dish and
roast in the oven for 20 minutes, stirring halfway through.