Salsa Verde Pork Tenderloin

Name: Salsa Verde Pork Tenderloin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound pork tenderloin (trimmed of silverskin, cut into 8 medallions); 4 cup riced cauliflower; 2 yellow squashes (medium, sliced into rounds); 0.5 cup nonfat plain Greek yogurt; 0.5 cup fresh flat-leaf parsley (finely chopped); 1 tablespoon capers (drained and minced); 1 tablespoon olive oil (extra virgin); 1 lemon (juiced); 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Seared pork medallions spooned with a fresh parsley and caper herb relish, served over garlic riced cauliflower and sautéed yellow squash.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.55/serving

Dietary

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

Ingredients

1 pound pork tenderloin (trimmed of silverskin, cut into 8 medallions)
4 cup riced cauliflower
2 yellow squashes (medium, sliced into rounds)
0.5 cup nonfat plain Greek yogurt
0.5 cup fresh flat-leaf parsley (finely chopped)
1 tablespoon capers (drained and minced)
1 tablespoon olive oil (extra virgin)
1 lemon (juiced)
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

In a small bowl, mix together the chopped fresh flat-leaf parsley, minced capers, 1 tablespoon of the lemon juice, 1/2 tablespoon of the olive oil, and a pinch of the black pepper to form the salsa verde; set aside.
Season the pork medallions evenly with 1/4 teaspoon of the salt and half of the remaining black pepper.
Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Sear the pork medallions for 3 to 4 minutes per side until nicely browned and reaching an internal temperature of 145 degrees; transfer to a plate to rest for 3 minutes.
In the same hot skillet, add the sliced yellow squash and riced cauliflower. Sauté for 4 to 5 minutes until tender. Stir in the remaining lemon juice, remaining 1/4 teaspoon salt, remaining black pepper, and fold in the nonfat plain Greek yogurt off the heat for a creamy texture.
Divide the creamy cauliflower and squash base between 4 plates, arrange two pork medallions on each, and top with the fresh salsa verde.

Notes

Allowing the pork to rest for a couple of minutes before serving keeps the meat exceptionally juicy and tender.

Nutrition (per serving)

Calories: 246
Protein: 30.5 g
Carbohydrates: 13.6 g
Fat: 7.7 g
Fiber: 5.2 g
Sodium: 504 mg
Saturated Fat: 2 g
Sugar: 7.4 g
Cholesterol: 77 mg