Glutamine: Super Supplement? Or Overhyped and Worthless? Cutting through the Bull
One of several so called, “super-supplements”, to have hit shelves over recent decades is glutamine, the most abundant amino acid ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Glutamine
Almost everyone is familiar with the idea that glutamine is great for muscle recovery, but it is often under utilized ...
The Effects of Carbohydrates on Your Workout – Part 1: Pre Workout
For many of us, carbohydrates seem to be the most important and most debated macronutrient when speaking on building muscle. ...
Agave Nectar – Satan’s Syrup?
If you’re wondering around the health section at your local grocer, it will be hard not to find a product ...
Interview Q&A Series with Ben: Tips for Maximal Recovery
Question: “We all know that it’s essential for anyone who trains hard to recover sufficiently to continuously improve their performance and physique. What ...
Eating for Supercompensation – Ideal Post-MI40-X
So you’ve dieted hard, and trained even harder. Your mind and your body have been battered and depleted from the ...
See More
Cuban Roasted Pork Loin
Ingredients:
1/2 Pork loin (about 4 lbs)
8 cloves garlic, minced
1 tsp EACH cumin, oregano, sage, thyme, black pepper
1/4 cup avocado or mct oil
1 onion, chopped roughly
1/4 cup EACH fresh orange juice, fresh lemon juice, and chicken stock (or water)
Directions:
1. Trim excess fat off pork loin. Poke all over with a knife to make little cuts in the surface.
2. Mix garlic with spices, and rub all over the pork, using your hands to massage it into the surface.
3. Transfer pork to a large bowl (or ziploc bag). Add onions, juice, and stock and cover (or seal).
4. Marinade for 2-24 hours.
5. Preheat oven to 350 degrees.
6. Transfer pork, onions, and marinade to a roasting pan. Bake for 45 minutes.
7. Flip pork over, reduce heat to 300 and roast for another hour, or until roast is well done.
Note: For extremely moist meat, baste the roast every 20-30 minutes while cooking. The longer you cook, the softer the meat will become.
