The Effects of Carbohydrates on Insulin – Part 3: Post Workout Carbohydrates
What you need to know in review: Carbs have a direct effect on the release of insulin Insulin is considered ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
The Biology of Fat Loss Mechanics – Part 1
By Roland Pankewich Fat loss is the ever-elusive conquest of anyone and everyone who is into health and fitness. Observationally ...
How to Ensure Consistent Progression
Worried about overtraining? MI40 Top Gun Bryce Bahm is here with some simple steps you can take to byass the ...
MI40 Strength: Hypertrophy & Strength Periodization Programming – Part 1
Covered:
> Where does hypertrophy training fit into a strength athlete’s training cycle?
> The science of strength
> The 7 fundamental ...
Deconstructing Dopamine
In the quest for the perfect physique, hormones often take center stage. Testosterone, estrogen, cortisol, insulin…they get all the glory ...
Shopping Guidelines: Meat & Dairy
Grocery shopping can be a daunting task. Organic, cage-free, grass-fed, non-GMO, certified, fortified, petrified…there are so many choices and so ...
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.
