This Pork Tenderloin ‘Steak’ Has 33 Grams of Protein Per Serving

Total Time: 3 hrs 30 mins LIKE MANY CHEFS, Giorgio Rapicavoli used to put work first and didn’t have much of a routine outside of the restaurant. The Miami native is the chef/owner of Coral Gables’ pasta palace Luca Osteria and modern American bar Eating House. And he’s also the executive chef of Mayfair Grill

Total Time:

3 hrs 30 mins

LIKE MANY CHEFS, Giorgio Rapicavoli used to put work first and didn’t have much of a routine outside of the restaurant.

The Miami native is the chef/owner of Coral Gables’ pasta palace Luca Osteria and modern American bar Eating House. And he’s also the executive chef of Mayfair Grill, a Coconut Grove hotspot featuring all things cooked over live fire.

So, obviously, he’s busy. Or that’s what he told himself when it came to exercise. “I’ve always taken my work so seriously, and used it as an excuse to not find the time to work out,” Rapicavoli says. “One day three years ago, I decided to rip off the band-aid. It was time to put the same amount of effort into my health as I do my restaurants.”

Now Rapicavoli starts his day around 7:00 a.m., with a run before heading to Crossfit for a full-body workout that incorporates strength training, weights, and even some gymnastics. “Exercise is a crucial component for not only how I live my life, but how I run my restaurants and lead my team.” After completing his first marathon early this year he still showed up to run service that day.

“My goal is to show my employees that if a 39-year-old, who’s been in this restaurant industry for 20 years can do it, then they can too.” Leading by example is something he’s embraced since adopting a healthier lifestyle. “Through working out I’ve become a much better leader and person as a whole,” says Rapicavoli.

He fuels his fitness with simple meals centered on lean proteins and nutrient-dense sides, like this pork tenderloin, which he smashes in to a “steak” to sear it quickly. Rapicavoli likes to serve it with a Lacinato kale salad topped with Greek yogurt Caesar dressing and seasoned almonds. And for a satisfying carb, he likes grilled sweet potatoes. They’re easy: Peel and slice a medium sweet potato into ¼-inch-thick slabs, toss with olive oil and salt, and grill over high, direct heat, covered, 5 to 6 minutes a side.

Grilled Pork Tenderloin “Steak” with Lemon Chimichurri

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Ingredients

1 lb.
pork tenderloin, trimmed
The juice from 4 lemons; the zest from 2
2 Tbsp.
olive oil, plus ¼ cup
2 Tbsp.
dried oregano
4
garlic cloves, minced
1 Tbsp.
Worcestershire sauce
1/2 c.
chopped parsley
2 tsp.
crushed red pepper flakes

Directions

In a small bowl, combine half the lemon juice, 2 Tbsp olive oil, half the oregano, half the garlic, the Worcestershire sauce, 2 tsp salt, and 1 tsp black pepper. Set aside.
On a large cutting board, place the pork and cover with plastic wrap. Using a mallet or the bottom of a heavy-bottomed saucepan, pound the pork evenly to create a ½ to 1-inch-thick “steak.” Remove the plastic wrap, season well on both sides with salt and pepper and place in a large dish. Pour in the lemon mixture, turn to coat, cover, and marinate for 2 to 4 hours.
In medium bowl, combine the remaining lemon juice, zest, the ¼ cup olive oil, the remaining oregano, remaining garlic, the parsley, crushed red pepper flakes, and 2 tsp salt. Mix well and set aside.
Preheat your grill to high, direct heat. Remove the pork from the marinade and grill till seared on both sides and a meat thermometer inserted into the thickest part reads 145°F, about 4 to 5 minutes a side, brushing with the marinade. Remove from the heat, allow to rest 5 minutes, and serve sliced with the parsley mixture and flaky sea salt.

Nutrition per serving (with 2 cups kale salad topped with 1 Tbsp almonds and dressing, plus ½ sweet potato): 552 calories, 33g protein, 31g carbs (7g fiber), 36g fat

Food styling by Christine Albano

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Amber Love Bond is a Miami-based food, cocktail, and travel writer.