Pork with Salsa Verde and Salad

Net Carbs
Prep Time: 10 Minutes
Style: American
Cook Time: 40 Minutes
Phase: Phase 1









How are Net Carbs Calculated?


  • 1 Cup mixed greens
  • 1/2 Each 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 Teaspoon lime juice
  • 1/8 Tablespoon garlic clove
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 6 Ounce pork tenderloin


Use the Atkins Recipe to make Creamy Italian Dressing for the salad.
  1. Preheat oven to 400°F and preheat grill to high. 
  2. 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.
  3. 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.
  4. Mix greens, cucumber and red bell pepper with dressing.  Serve with pork.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.