As per the original protocol of the HCG diet, lean pork meat is one of the permissible protein options if beef and chicken are not available. Lean pork meat is permissible in phase 3 of the HCG diet. It is a protein-rich option and it is also a good source of vitamins and minerals like phosphorus, selenium, and thiamine.nIngredients for the Pork:n• 100 grams of lean pork meatn• 2 teaspoons of saltn• ½ teaspoon of black peppern• 1 teaspoon of ground cuminn• 1 teaspoon of chili powdern• 2 tablespoons of olive oilnIngredients for the Glaze:n• ½ cup packed dark brown sugarn• 2 tablespoons of finely chopped garlicn• 1 tablespoon TabasconIngredients for the Vinaigretten• 3 tablespoons of fresh lime juicen• 1 tablespoon of fresh orange juicen• 1 tablespoon of Dijon mustardn• 1 teaspoon of toasted curry powdern• ½ teaspoon of salt and black peppern• ½ cup of olive oilnIngredients for the Saladnn• 3 navel orangesn• 6 cups of chopped baby spinach (rich in fiber)n• 1 medium size cabbagen• ½ cup golden raisinsn• 1/2 cup golden raisinsnCooking Method:n• Preheat the oven to 350°F.n• Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.n• Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork. Leave pork in skillet.nHow to Make the Glaze and Roast Pork?n• Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.n• Roast in the middle of the oven for about 20 minutes.n• Let pork stand in the skillet at room temperature for 10 minutes.nHow to Make the Vinaigrette While Pork Roasts?n• Whisk together juices, mustard, curry powder, salt, and pepper.n• Add oil in a stream, whisking until emulsified.nPreparing the Salad Ingredients While Pork Standsnn• Cut peel, including white pith, then cut oranges crosswise into 1/4-inch-thick slices.n• Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about ¼ cup vinaigrette.n• Cut pork into ½ inch-thick slices.n• Line a large platter with dressed salad and arrange sliced pork, and oranges in rows on the top, and drizzle some vinaigrette.