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Pork With Salsa Verde
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Prep Time: 10
Cook Time: 40
Total Time: 50
Nutritional Information Per Serving:
1 Cup mixed greens
1/2 medium cucumber, sliced
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 chopped yellow onion
1 1/4 Teaspoons lime juice
1/8 Tablespoon garlic clove
1/4 Teaspoon salt
1/4 Teaspoon black pepper
6 Ounces pork tenderloin
Use the Atkins Recipe to make Creamy Italian Dressing
for the salad.
- Preheat oven to 400°F and preheat grill to high.
- For the 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.
- 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 160°F. Let pork rest for 5 minutes before slicing. Serve with salsa verde.
- Mix greens, cucumber and red bell pepper with dressing. Serve with pork.
Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.