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HealthyWomen Editors

The editorial team and staff of HealthyWomen.

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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Pork Tenderloin With Chimichurri Sauce
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Pork Tenderloin With Chimichurri Sauce

Pork tenderloin with chimichurri sauce is an Argentinian-inspired, gluten-free dish that's easy to make for a dinner party or family gathering.

Nutrition & Movement

From Argentina, flavorful chimichurri sauce produces show-stopping results when paired with pork tenderloin.

Prep Time: 15 Min
Cook Time: 20 Min
Ready In: 35 Min

Servings: 6

Ingredients:

  • 2 pork tenderloins (about 2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons fresh oregano or 1⁄2 teaspoon dried oregano
  • Chimichurri Sauce

Directions:

  1. Preheat a grill to medium heat. Rub the pork tenderloin thoroughly with olive oil and sprinkle with salt, pepper and oregano.
  2. Grill the pork for 12 to 15 minutes, turning occasionally, until it reaches 145°F on an instant-read thermometer.
  3. Let the pork rest on a cutting board for 5 minutes before cutting it into 1⁄2-inch-thick slices. Place the slices on a platter and spoon Chimichurri Sauce over the pork just before serving.

Nutritional Information:
Amount per serving: Calories: 443; Total Fat: 34 g; Saturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 97 mg; Sodium: 865 mg; Carbohydrates: 6 g; Fiber: 1 g; Sugars: 0 g; Protein: 32 g.

Recipe courtesy of Living Without magazine's Best Gluten-Free Cookbook.

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