How High Body-Fat Makes You Fatter
The problem with body fat is that when you start to accumulate it in large quantities (more than 20lbs), it ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
MCT’s versus LCTs: Which are best for boosting performance and burning fat?
Not all fats are created equal. Put simply, there are good fats and bad fats: the so called unsaturated and ...
Interview Q&A Series with Ben: Optimizing Focus & Energy Without Stimulants
Question: “What are neurotransmitters and why are they important? How can I optimize them to improve my training?” Your neurotransmitters ...
The Biology of Fat Loss Mechanics – Part 3
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
Gut Health: Make or Break Your Body Composition… & Your Health!
Did you know that your body is approximately 90% bacteria and only 10% human? From birth to death, our gut ...
Resistant Starch, part 2 of 3 – Where can I find it?
What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...
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.
