190618 - Recipe Tuesday - Spicy North African Lamb/Pork with Stephen

INGREDIENTS
1 lb. Pork tenderloin or lamb
1/4 cup Roasted Red Pepper in olive oil
3 Tbsp. Lemon Juice
1 Tbsp. Chili Powder
3/4 tsp. Salt
1 1/2 tsp. Cumin
1/2 tsp. Coriander
2 Garlic Cloves
1 c. Plain Greek Yogurt
1/4 chopped mint

DIRECTIONS
There’s three parts -
1. Red Sauce (Harissa)
2. Mint Sauce
3. Meat Preparation

1.) RED SAUCE (HARISSA)
Add red pepper plus olive juice, 2 Tbsp. Lemon Juice, 1 Tbsp. Chili Powder, 1/4 salt, 1/2 tsp. cumin, 1/2 tsp. coriander then blend into sauce in food processor or ninja bullet

2.) MINT SAUCE
Combine yogurt, mint, 1 tablespoon juice, and 1 teaspoon cumin.

3) DA MEAT
Preheat oven to 425 degrees. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook 6 minutes, browning on all sides. Add pork to harissa, turning to coat. Place pork on a rack in a pan; brush with remaining harissa. Bake at 425° for 11 minutes or until a thermometer registers 145°. Remove from oven; let stand 5 minutes; cut crosswise into 12 slices. Serve with yogurt sauce.

WARM UP – 400m run
then 2 rounds
12 plate G2OVH 25/15
12 squats w/ plate
12 squat hops

MOBILIZE – Side hip & Banded squat

SKILL – Banded ring muscle ups
4x4

COACH PREP – Wallball form

WOD – “Karen”
150 Wallballs for time!
(Check your prior time and try to beat it!)

GOALS – Bigger rounds then you’re use to with shorter rest than you’re use to!

COOL DOWN – Can-cans and Scorpions