Weight Watchers Chef Ryan Hutmacher: Herbed Pork Tenderloin Recipe


The Chew: Weight Watchers Dinner Party Battle

The Chew’s Search for the Weight Watchers Chef culminated in one final challenge. Finalist Ryan Hutmacher prepared this Herbed Pork Tenderloin Recipe, served with tabbouleh and eggplant.

Ryan said his meal was inspired by the Mediterranean, featuring a citrus marinade. His final score from the judges, including Melanie Kann of Weight Watchers, was 169 out of 180. By three points, he was named the winner.


Centered Chef: Weight Watchers Chef Ryan Hutmacher

He said that he has followed his passion and is proud to achieve this accomplishment after nine years of hard work. “I’ve found myself. I’ve found my own health. And now I can take that platform to a better level,” he said.

Hutmacher owns an event space and cooking school called Centered Chef in Chicago, where he teaches clean eating and promotes healthy foods.

The Chew: Weight Watchers Herbed Pork Tenderloin Recipe Ingredients

Weight Watchers Chef Ryan Hutmacher: Herbed Pork Tenderloin Recipe

Ryan Hutmacher, named The Chew’s Weight Watchers chef after a six-week competition, won the competition with this Herbed Pork Tenderloin Recipe for dinner.

  • 24 oz fat-trimmed Pork Tenderloin
  • 1 tbsp Lemon Zest
  • 3 cloves Garlic
  • 2 tbsp Oregano
  • 1 tbsp Orange Zest
  • 3 halved Lemons
  • Olive Oil
  • Salt & Pepper

Yogurt Sauce Ingredients

  • 8 oz fat free Greek Yogurt
  • 1 tbsp Dill
  • 1 tbsp Mint
  • 1 tbsp Lemon Juice
  • Salt & Pepper

Tabbouleh Ingredients

  • 1 cup rinsed, drained Bulgur
  • 1 1/2 cups halved, seeded English Cucumber
  • 1/8 cup chopped Mint
  • 2 peeled Oranges
  • 1 smashed clove Garlic
  • 2 cups Water
  • 1 1/2 cups halved Grape Tomatoes
  • 1/2 cup chopped Parsley
  • 1/4 cup minced Chives
  • 1 tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • Olive Oil
  • Salt & Pepper

Eggplant Ingredients

  • 3 medium Eggplants
  • 3 tbsp Basil
  • 3 tbsp Lemon Juice
  • 1 tsp Smoked Paprika
  • Olive Oil
  • Salt & Pepper

Weight Watchers: The Chew Herbed Pork Tenderloin Recipe Directions

  1. Combine oregano, citrus zest, thyme, garlic and olive oil in a large plastic bag.
  2. Add tenderloins and coat evenly. Chill for up to 24 hours.
  3. Preheat oven to 400 F.
  4. Preheat an oven-safe saute pan on medium.
  5. Remove meat from marinade and drip off excess; salt and pepper.
  6. Sear tenderloins for two minutes per side.
  7. Let cool on a baking sheet. Wrap and chill.
  8. When you’re ready to serve, place the baking sheet in the pre-heated oven at 400 for 21-22 minutes, to 140 F.
  9. Let rest on a cutting board for a few minutes before serving in oval pieces.
  10. Combine ingredients for mint yogurt.
  11. Sear halved lemons in a dry pan for 30-45 seconds to caramelize them.

Tabbouleh Directions

  1. Boil two cups of water with salt.
  2. Pour over the bulgar and cover with plastic for 20 minutes.
  3. Drain water and let cool.
  4. Combine remaining ingredients in a bowl.
  5. Chill overnight and garnish with leftover fresh herbs before serving.

Eggplant Directions

  1. Preheat oven to 375 F.
  2. Split eggplants in half lengthwise.
  3. Coat with olive oil, salt and pepper.
  4. Place cut side down on a baking sheet.
  5. Roast 25-30 minutes, until soft.
  6. Let cool for 20 minutes out of the oven.
  7. Scrape flesh into a blender. Add olive oil and remaining ingredients.
  8. Blend to a creamy consistency and chill for one hour before serving.


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