ArcaMax

I have been wanting to scream at Oprah Winfrey ever since the news announced her investment in Weight Watchers. $48 Million is a LOT of money.

Not only have I wanted to tell her that her money would have been much more beneficial to the overweight population if she had teamed up with me, but that she is doing them a disservice.

I’m going to tell you a secret I’ve been keeping for about five years.

Oprah and I used to live in the same city. Chicago. I’m still here. She shipped off to California.

When she was here, and I first started this business, I kept thinking about sending her the Plan Z kit. I wanted her to have a solution to her own weight problem. She and I had been on the same cycle of weight loss and the inevitable weight return for decades. When she went on the liquid diet in the mid-80’s, I was on the same diet at the same time. We were both miserable from losing and gaining it back over, and over, and over….

So I wanted to send that kit and let her know that I wasn’t expecting anything in return. I just wanted her to have an opportunity to be free of her weight problem...

Read the full column at PlanZDiet.com

Related Recipes at PlanZDiet.com:

Famous Burger Meatloaf
Pork Loin Roast in a Slow Cooker

Maple Pork Tenderloin

This is a ZReboot 3.5 recipe. Once you get your system cleaned out with ZReduction and you stabilize in ZReboot, you can “go a little wild” once in awhile and experiment with a bit of sugar. I took a recipe that called for an entire cup of syrup (yep, you read that right) and totally redesigned so it could be eaten in ZReboot 3.5. This is more of a glaze on the pork tenderloin. The mustard and syrup make a really tasty ying/yang taste sensation. You won’t believe it until you bite into it.

Servings: Serves 2 to 3, you can double this easily and not use any more prep dishes.

Ingredients:

1-1/2 pound of pork tenderloin (1 full tenderloin)
2 Tbl of Dijon mustard
¼ cup of maple syrup
1 tsp of sesame oil
1 tsp of garlic powder
Grated sea salt and pepper to taste

Instructions:

Preheat oven to 400 degrees or 375 degrees convection.

In a small bowl, combine ingredients up to the pork tenderloin. Stir. Take out a 9-by-13-inch ovenproof pan. Spray it with olive oil spray. Spray the tenderloin. Then drizzle on the mustard/syrup mixture. Roll the pork tenderloin around until it’s completely covered. Cover and marinate in your refrigerator an hour or more (you could even prep this in the morning before work and come home to it all set to go in the oven).

Put the prepped tenderloin in the oven to roast. This should take 20 to 30 minutes depending on how big it is. Check it with your meat thermometer to make sure it has reached at least 160 degrees. At 160, the pork will still be slightly pink and still juicy. If you are one of those folks who like pork more well-done, you can keep cooking it.

The glaze will be glistening on the pork and some of it will have caramelized in the pan. It will be a sticky clean up, but just soak it and it comes off fairly easily.

Slice the pork tenderloin and serve. Each person will get approximately three to four slices. I served this with a bunch of stir fried veggies. This would be great with mashed cauliflower, too.

Enjoy!
Cheers,
Zola