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Cherry Salad with Thyme Pork Tenderoloin
Fernanda Chacón

Vida Sana 7-Day Body Reboot

Fernanda Chacón
Nutritionist and founder of "Cook & Move for Success"

Serves: 4 | Calories: 462


  • 1 lb. pork loin
  • 1 tbsp. apple cider
  • 5 tbsp. fresh thyme
  • ½ tsp. of salt
  • ⅛ tsp. pepper
  • 1 ½ tsp. garlic
  • 1 cup red onion, julienned
  • 1 ½ cups seedless fresh cherries

To Serve:

  • 8 cups green salad mix (2 cups per portion)
  • 4 tbsp. almonds, sliced (1 tbsp. per portion)
  • 2 tbsp. extra virgin olive oil (½ tbsp. per portion)
  • 2 tbsp. raw honey (½ tbsp. per portion)
  • Juice from 2 lemons (½ lemon per portion)
  • 4 tbsp. Goat cheese (optional)
  • Salt and pepper to taste



  1. Slice the pork loin into 1” slices, transfer into a large bowl and season with apple cider, thyme, salt, pepper and garlic. Let it marinate.
  2. Preheat the Vida Sana 14” Skillet on medium heat.
  3. Once the Skillet has passed the water test, add the sliced pork loin.
  4. Cover with lid and turn the valve to the Steam-Seal position. Cook for 10 minutes.
  5. Open the lid, make fine cuts to the pork with a knife.
  6. Turn the loins and make cuts on the other side.
  7. Pour the onion and cherries over the loin, cover again and cook another 10 minutes.
  8. Open the lid and turn the loins again while stirring the cherries with the onion. Cover and cook for 1-2 minutes.

To Serve:

  1. Serve each portion with: 2 cups of green mix, 1 tbsp. almonds, ½ tbsp. extra-virgin olive oil, ½ tbsp. raw honey, juice from ½ lemon.
  2. Salt and pepper to taste.
  3. Finish by adding ¼ of the cooked onions and cherries. Stir well.
  4. Place ¼ of the loins over the salad. Add 1 tbsp. goat cheese (optional)
Cherry Salad with Thyme Pork Tenderoloin

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