Pork with Salsa Verde and Salad
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 561.0
- Total Fat: 35.7 g
- Cholesterol: 134.3 mg
- Sodium: 786.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.8 g
- Protein: 48.6 g
View full nutritional breakdown of Pork with Salsa Verde and Salad calories by ingredient
Number of Servings: 1
Ingredients
-
1 Cup mixed greens
1/2 cucmber
1/2 Cup red bell pepper slices
1 Serving Creamy Italian Dressing
1/4 Cup fresh cilantro
1/8 Cup fresh parsley
1 Tablespoon exta virgin oilve oil
1/2 Tablespoon yellow onion, chopped
1 1/4 Teaspoons lime juice
1/8 Tablespoon garlic clove
1/4 Teaspoon salt
1/4 Teaspoon black pepper
6 Ounce-weights pork chop
Directions
Preheat oven to 400°F. Preheat grill to high.
2. For salsa verde: Place cilantro, parsley, oil, onion, lime juice, garlic, salt and pepper in a food processor or blender and process, tapping down leaves as necessary, until herbs are finely chopped and sauce looks creamy, about 3 minutes.
3. Season tenderloins generously with salt and pepper and roast in oven for 30 minutes. Remove and place on grill for 5 to 10 minutes until nicely charred and a meat thermometer gives an internal temperature of 160F. Let pork rest for 5 minutes before slicing. Serve with salsa verde.
4. Mix greens, chopped cucumber, and chopped red bell pepper with dressing. Serve salad with pork.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user AMHAMP.
2. For salsa verde: Place cilantro, parsley, oil, onion, lime juice, garlic, salt and pepper in a food processor or blender and process, tapping down leaves as necessary, until herbs are finely chopped and sauce looks creamy, about 3 minutes.
3. Season tenderloins generously with salt and pepper and roast in oven for 30 minutes. Remove and place on grill for 5 to 10 minutes until nicely charred and a meat thermometer gives an internal temperature of 160F. Let pork rest for 5 minutes before slicing. Serve with salsa verde.
4. Mix greens, chopped cucumber, and chopped red bell pepper with dressing. Serve salad with pork.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user AMHAMP.