You may not think you can lose weight while on a eating plan which includes smoked pork loin but it is achievable. The key is to not eat smoked pork loin or other high calorie beef/pork/lamb/veal every day but in moderation.

As an example, I allow myself high calorie food one day per week. I eat a low calorie diet for most of the week, say 1400 to 2000 calories per day, and then on the last day, I eat whatever I like – within reason of course.

I have been using this method for the last few weeks and it has aided me to lose 5 kilos. I have not changed my exercise regime or taken any vitamins or diet aids. I have only been aware of what I eat 6 days per week and then eat whatever I feel like one day a week.

I also find it is helpful if you have professional support when trying to lose weight and for that I joined the Biggest Loser club. They have numerous tools to show you how to monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make smoked pork loin which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Smoked Pork Loin Sandwiches

8 cups boiling water
2/3 cup kosher salt
1/2 cup packed dark brown sugar
1 (2 pound) boneless pork roast
Chunks or logs of mesquite or other fragrant hardwood

Stir together the water, salt and brown sugar. Cool to room temperature.

Pour the brine over the pork. Use one or two heavy plates to weight the pork down and keep it beneath the surface of the brine. Cover and refrigerate for 12 hours.

Pour off and discard the brine. Rinse the pork under cold running water, then pat dry. Bring the pork to room temperature.

Prepare a smoker according to manufacturer’s instructions, using the wood chunks and reaching a steady temperature of 275 to 300 degrees F.

Place the pork on the rack in the coolest part of the smoker (at the end farthest from the firebox or on the upper shelf). Lower the cover and smoke the pork, rotating it on the rack once or twice (but not turning it over) to promote even smoking, for about 2 1/2 hours or until it is just fully cooked through and tender without showing any sign of pinkness.

Remove the pork from the smoker and cool to room temperature. The pork will be most flavorful if it is not refrigerated. Or wrap it well and refrigerate for up to 3 days, returning it to room temperature before slicing or shredding and serving it.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.