3 Tasty Lunch Recipes

Grilled Pork Tenderloin with Pineapple Salsa

Total Servings: 4

Total Calories per serving: 210cal

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 tbsp Dijon or grainy mustard
  • ½ tbsp honey
  • ½ tbsp chili powder
  • 1 lb. pork tenderloin
  • 4 slices pineapple, core removed
  • 1 red onion, minced
  • 1 jalapeno pepper, minced
  • ½ cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and black pepper to taste


1. Preheat the grill. Rub the pork with mustard, honey, chili powder, and a generous salt and pepper.

2. Place the pineapple and meat on the grill, for 2-3 mins per side or until the pineapple is gently browned and softened. Grill the tenderloin, rotating once or twice, for approximately 10 minutes or until lightly browned and firm (but yielding) to the touch (the interior temperature should not exceed 160 degrees Fahrenheit).

3. Allow the pork to rest for a minimum of 5 minutes. While the pork is resting, dice the pineapple into small pieces. Combine the onion, jalapeno, cilantro, and lime juice with the onion and jalapeno. Use a touch of salt and pepper to season. The pork should be sliced and served with salsa.

Fiery Jerk Pork

Total Servings: 4

Total Calories per serving: 240cal

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 2 Scotch bonnet peppers, roughly chopped and stemmed
  • 8 scallions, roughly chopped
  • Juice of 2 limes
  • 2 tbsp canola oil
  • 3 chopped garlic cloves
  • 1 tsp allspice
  • ¼ tsp nutmeg
  • 1 lb. pork loin
  • Salt and black pepper to taste


1. Put the scotch bonnet, scallions, lime juice, oil, garlic, allspice, nutmeg, and a good pinch of salt and pepper in a food processor. Pulse until the mixture becomes a paste-like pesto.

2. If it’s too dry, add a bit of water. Pour the jerk marinade over the pork (or chicken drumsticks, which work just as well) in a plastic bag that can be sealed. Squeeze out the air, pack the bag, and rub the pork around to ensure it is evenly covered. For 1 hour, Marinate, ideally for a whole day.

3. Warm up the grill. Remove pork from the marinade and add more salt and pepper to taste. Grill on all sides for about 10 minutes, until the meat is cooked and has a light char. If you put a thermometer into the middle of the pork, it will read 140°F.

Spiced Shepherd’s Pie

Total Servings: 6

Total Calories per serving: 317cal

Preparation Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes


  • 500g pack of lean minced lamb
  • 1 onion, chopped
  • 2 tbsp garam masala
  • 200ml hot stock lamb
  • 200g frozen peas
  • 2 carrots, diced, roughly chopped
  • 800g potatoes, diced
  • 1 tsp turmeric
  • Small bunch coriander
  • Juice half lemon, plus wedges to serve


1. In a large pan that doesn’t stick, cook the lamb, onion, and carrots by stirring them for about 8 minutes or until the lamb is browned and the vegetables start to soften.

2. Add garam masala and some seasoning and cook for another 2 minutes until the mixture smells good. Pour in the stock, boil, add the peas, and cook for another 2 minutes until the peas are done, and most of the liquid has evaporated. In the meantime, cook potatoes in salted water until they are almost done, about 8 minutes.

3. Drain the potatoes well, put them back in the pan, and add the turmeric and coriander with a gentle stir, trying not to break up the potatoes too much. Set the oven to 200C/180C. Move the meat to a baking dish and place the potatoes on top. Squeeze the lemon juice over the potatoes, then bake them for 30–35 minutes or until golden. Serve right away with extra wedges of lemon on the side.

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