When you're eating healthy, don't forget about pork. As long as you don't coat it with butter and full-fat cheese, pork offers variety in a healthy diet. Pork tenderloin is particularly lean. You'll love the combination of pork, rice, and corn salad. Serve with a good red zinfandel, which you can find in the $10 - $15 range.

Yield: 6 Servings

Corn Salad

Ingredients
6 ears of corn, husked, or 1 large bag of frozen corn (about 4 1/2 cups)
4 medium tomatoes, diced
1 cup shallots, diced
5 scallions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 1/4 Tbs. white vinegar
Sea salt and ground tri-color pepper, to taste

Instructions

1. Bring large pot of lightly salted water to boil for corn on cob, and boil for 7-8 minutes. (For frozen corn, follow instructions on bag.)
2. In large bowl, toss together all ingredients. Keep chilled while you prepare pork.

Pork

Ingredients
1 1/2 tsp. chili powder
3/4 tsp. sea salt
1/4 tsp. cayenne pepper
Ground tri-color pepper, to taste
1 1/2 pound pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
3 tsp. olive oil
1/3 cup apple cider
2 Tbs. brown sugar
1 1/2 tsp. cider vinegar
2 cups brown rice

Instructions

1. Mix chili powder, salt, cayenne, and ground pepper in a small bowl. Sprinkle over all sides of pork.
2. Heat oil in large skillet over medium heat. Add the pork and cook until golden, 2-3 minutes per side.
3. Add cider, brown sugar, and vinegar to the pan. Bring to a boil, scraping up any browned bits.
4. Reduce heat to medium-low and cook, turning pork occasionally to coat, until sauce is reduced to a thick glaze, 2-4 minutes.
5. Serve pork on plates with rice and corn salad, drizzling the meat and rice with glaze.