Aji Verde Pork Tenderloin

Name: Aji Verde Pork Tenderloin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions); 1 cup quinoa (rinsed); 2 cup water; 1 pound green beans (trimmed); 1 tablespoon olive oil; 0.5 cup plain nonfat Greek yogurt; 1 bunch fresh cilantro (leaves and tender stems); 1 jalapeño pepper (seeded and chopped); 2 clove garlic (peeled); 2 tablespoon lime juice (fresh); 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Tender pork tenderloin medallions seared and coated in a bright jalapeño-cilantro sauce, served alongside fluffy quinoa and steamed green beans.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Peruvian
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein

Ingredients

1.5 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions)
1 cup quinoa (rinsed)
2 cup water
1 pound green beans (trimmed)
1 tablespoon olive oil
0.5 cup plain nonfat Greek yogurt
1 bunch fresh cilantro (leaves and tender stems)
1 jalapeño pepper (seeded and chopped)
2 clove garlic (peeled)
2 tablespoon lime juice (fresh)
0.5 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and keep covered.
Place green beans in a steamer basket over boiling water and steam for 5 to 6 minutes until tender-crisp. Remove from heat.
To make the sauce, combine Greek yogurt, fresh cilantro, jalapeño pepper, garlic, lime juice, ground cumin, and 1/4 teaspoon of the salt in a blender. Blend until smooth and vibrant green.
Season the pork medallions evenly with black pepper and the remaining 1/4 teaspoon of salt.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
Divide the warm quinoa, steamed green beans, and seared pork medallions among four plates, then spoon the green sauce over the pork to serve.

Notes

Keeps well in airtight meal prep containers for up to 4 days; store the cold sauce separately to drizzle after reheating.

Nutrition (per serving)

Calories: 395
Protein: 42.5 g
Carbohydrates: 33 g
Fat: 9.5 g
Fiber: 5.5 g
Sodium: 340 mg
Saturated Fat: 2.1 g
Sugar: 3.8 g
Cholesterol: 95 mg