Grilled Pork Tenderloin with Salsa Verde

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Pork tenderloin is a tender, lean cut of meat offering about 75 percent of a day's protein needs in a prudent three-ounce serving.

Yield: 6 servings (serving size: 4 ounces pork and 2 tablespoons salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 9.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 32.3g
  • Carbohydrate: 3.2g
  • Fiber: 0.5g
  • Cholesterol: 98mg
  • Iron: 2.2mg
  • Sodium: 320mg
  • Calcium: 21mg

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed and cut into 3/4-inch slices
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups diced green tomato
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons thinly sliced fresh chives
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon capers
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sugar
  • 1 garlic clove, minced

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Arrange pork slices in a single layer between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Lightly coat pork with cooking spray; sprinkle with salt and 1/4 teaspoon pepper. Place pork on a grill rack; grill pork 2 minutes on each side or until done.
  3. 3. Combine tomato and remaining ingredients in a food processor; pulse until minced. Stir in remaining 1/4 teaspoon pepper. Serve with pork.
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