Upcoming 5Ks: Dirty Girl Mud Run and Hot Chocolate 15K/5K

At our last TOPS meeting, Vicki mentioned two upcoming 5Ks. Here are the links, for anyone interested in signing up:

Dirty Girl Mud Run

August 20, 2011

Milford Hills Hunting Club (Johnson Creek, WI)

http://www.godirtygirl.com

Dirty Girl is unlike anything you’ve ever done. This female-only, 5K mud run is designed for women 14 and up of all fitness levels. The 11 military-inspired obstacles are fun and unique, but with just enough hell to keep your palms a bit sweaty.  If that’s not reason enough, get dirty for a good cause. A portion of all proceeds goes to support breast cancer research, awareness & education.

Hot Chocolate 15k/5k
November 5th, 2011    

Grant Park (Chicago, IL)

http://www.hotchocolate15k.com

The Hot Chocolate 15K/5K is a run/walk that raises funds for Ronald McDonald House Charities of Chicagoland and the Leukemia & Lymphoma Society’s Team In Training (TNT) program. It is an officially timed event (timing chips are attached directly to the back of your bib number), and participants must be able to maintain the course time limit of 15 minutes per mile or faster.

Afterwards, join fellow runners, walkers and chocolate lovers for the most scrumptious post race party in the nation!!!  Ghirardelli hot chocolate, fondue and many other chocolate treats will only be the icing on the cake.

Grilled Pork Tenderloin & Apricot Salad

This recipe was submitted by Cindi...

Grilled Pork Tenderloin & Apricot Salad (From EatingWell)

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.

Ingredients

·    1 pound pork tenderloin, trimmed

·    1/2 teaspoon salt, divided

·    1/4 teaspoon freshly ground pepper, plus more to taste

·    3 tablespoons apricot preserves, divided

·    4 ripe but firm fresh apricots or nectarines, halved and pitted

·    2 tablespoons white-wine vinegar

·    2 tablespoons minced shallot

·    2 tablespoons canola oil

·    1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

Preparation

1. Preheat grill to high.

2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.

3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

Nutrition

Per serving: 247 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 74 mg Cholesterol; 15 g Carbohydrates; 25 g Protein; 1 g Fiber; 363 mg Sodium; 653 mg Potassium;

1 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat

Tips & Notes

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)