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Video: Biggest Loser author teaches us a Thanksgiving turkey alternative

Whitney English is a reporter and host in Los Angeles with over six years of experience working for outlets like E! Entertainment, MSN TV, SheKnows.com, and many more. She has a passion for health and fitness and documents her journey of...

Devin Alexander's diet-friendly dish

Best-selling author Devin Alexander gives SheKnows a tutorial on how to make a healthy Thanksgiving alternative to turkey from her latest book, The Biggest Loser: Quick & Easy Cookbook.


Curry-rubbed pork tenderloin with peach chutney

Not only is preparing a Thanksgiving dinner often tedious and tiring, but a lot of the food can be difficult for someone trying to stick to a diet. Thanks to The Biggest Loser cookbook author Devin Alexander, though, it doesn't have to be.

Watch our video to learn how to make Devin's Curried Pork Tenderloin with Peach Chutney from her new book, The Biggest Loser: Quick & Easy Cookbook. It's a fast, easy alternative to your run-of-the-mill turkey dinner and it won't cost you any calories!

A recipe from the author of The Biggest Loser Quick and Easy Cookbook
TIP: Devin suggests using Kozlowski Farms Peach Chutney and The Spice Hunter Salt-Free Curry Seasoning Blend.

Serving size 4

Ingredients:

  • 1-1/4  pounds pork tenderloin, visible fat removed
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon salt-free curry seasoning blend
  • Olive oil spray
  • 1/4 cup of 100 percent fruit-juice-sweetened peach chutney

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the tenderloin on a large plate. Rub it evenly with the oil, then the salt and the seasoning. Cover the plate loosely with plastic wrap and refrigerate for 15 minutes.
  3. Heat a large ovenproof, nonstick skillet to medium-high heat. When the pan is hot, mist it with the olive oil spray. Cook the tenderloin for one minute per side, or until just browned on all sides.
  4. Transfer the skillet to the oven and bake the tenderloin, uncovered, for 16 to 19 minutes, or until it is just barely pink inside or a meat thermometer reaches 165 degrees F. Remove the pan from the oven and immediately place a sheet of foil loosely over the tenderloin (not over the whole pan). Let sit for 10 minutes (the internal temperature should be 170 degrees F. after it rests).
  5. Meanwhile, spoon the chutney into a small microwave-safe bowl. Microwave on medium power for 30 seconds or until hot. Set aside.
  6. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with one tablespoon of chutney per serving.

Nutrition info

184 calories per serving, 26 g protein and 4 g fat.

Click here for Devin's tips on healthy food substitutions and cool cooking gadgets >>

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