This is a different kind of salsa verde, so we opted for canned real salsa verde instead. I'm sure the original recipe would be just as delicious, but we wanted a more economical and spicier dish. Served with black beans and rice.
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)
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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
- 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
- 1. Prepare grill to medium-high heat.
- 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. 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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