Season 2 Marathon this weekend!

Season 2 Marathon this weekend!

Be sure to set your DVR and watch the entire Season 2 Marathon of Celebrity Sweat – airing on Cox Sports in California, Louisiana, Vegas, Arkansas, Omaha, Florida, and other select markets. Check your local listing for time and channel and #sweatitup with the team this weekend!

Celebrity Fit Tip with NFL stars Doug Flutie and Walt Aikens

Celebrity Fit Tip with NFL stars Doug Flutie and Walt Aikens

Here’s a great medicine ball workout to add to your fitness routine. Check it out as Dolphins’ star Walt Aikens takes NFL great Doug Flutie and Tae Bo creator Billy Blanks through some of his favorite workout drills. Great for ABs and core development, take note and be sure to visit our extensive library of fitness and training tips from some of your favorite pro athletes and celebrities – only at www.csweat.com #sweatitup.

Mr Australia Trains Like a Monster!

Mr Australia Trains Like a Monster!

The Csweat Team caught up with former Mr. Australia, Gennaro Ferra while filming for an upcoming episode of the new season of Celebrity Sweat. Catch a special training tip here, and look for the new season beginning in January on A&E, check your local listings for channel and time in your area.

Pan Seared Pork Tenderloin with Maple Peppercorn Glaze

Pan Seared Pork Tenderloin with Maple Peppercorn Glaze

  • 6 each Pork Tenderloins
  • Salt
  • 1 oz Fresh Rosemary
  • 8 oz Pure NY Maple Syrup
  • 12 oz Demi Glace
  • 1 oz Whole Black Peppercorns
  • 2 oz Garlic
  • 3 pounds New York Chef Potatoes
  • 8 oz Cabot AA Butter
  • 16 oz Whole Milk
  • 24 oz New York Snipped Green Beans

Rub the tenderloins with a very little pure maple syrup, a very small amount of salt, and some chopped fresh rosemary.

Cover and allow to sit a few hours or overnight.

Crack the whole peppercorns under a heavy sauce pan, and lightly coat the pork chops.

In a large saute pan, sear the tenderloin until well browned all over.

Place the pork in an oven proof pan, and move to a hot oven. Cover loosely with foil, and roast until just barely done.

Remove the tenderloin from the pan, and deglaze the pan with a little stock.

Add some pure maple syrup, and the demi glaze.

Bring to a good boil, and correct the consistency and seasonings.

Slice the tenderloin, not too thin, and arrange over garlic mashed potatoes, or pasta, or rice.

Drizzle with sauce, and add a sprig of fresh rosemary.

Saute the whole green beans, after they’ve been blanched, and arrange around the plate.


6 servings

Reprinted with permission from the American Culinary Federation and John J. Griffin, CEC, CEPC.

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