Paleo: BBQ Pork Tenderloin with Tomatillo Salsa Verde
Grilled Portobello Mushrooms & Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
300 /serving
The thrill of the grill is right within reach. It’s fun to drop a complete piece of meat onto the grate, and pork tenderloin is just the cut to make an impression. Once browned, it’ll fall into juicy slices under the knife. Grill up tomatillos for a rustic green sauce blended with tons of fresh herbs, garlic and honey (a paleo-friendly pleasure). Spoon the homemade salsa verde over top, served with portobello mushrooms and zucchini.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 225g Tomatillos
- 15ml Minced garlic
- 2 Zucchini (green, yellow or heirloom)
- 2 Portobello mushrooms
- 14g Herb medley (parsley, mint, cilantro)
- 7g Honey
- 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard
You will need:
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Total Fat
7 g
Saturated Fat
2 g
Sodium
370 mg
Total Carb
20 g
Sugars
12 g
Protein
43 g
Fibre
6 g
Preparation
Grill the pork
Heat the BBQ on high, making sure to oil the grill first. Pat the pork* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, flipping at least twice, 10 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the vegetables
Quarter the zucchini lengthwise. Remove the husks from the tomatillos. In a large bowl, combine the tomatillos, zucchini, mushrooms, a drizzle of oil, ½ the garlic and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 4 to 6 min., until browned and tender. Transfer the zucchini and mushrooms to a cutting board. Reserve the bowl. Transfer the tomatillos to a second bowl to cool.
Mise en place
Pick the mint leaves of the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl. Cut the mushrooms into ½ inch pieces. Halve the zucchini crosswise. In the reserved bowl, combine the zucchini, mushrooms, a drizzle of oil and ⅓ of the herbs.
Make the tomatillo salsa verde
Roughly chop the tomatillos. In the same bowl, combine the honey, a drizzle of oil, the tomatillos, ½ the remaining herbs, the remaining garlic and spices, and S&P.
Plate your dish
Divide the pork and vegetables between your plates. Top the pork with a spoonful of the tomatillo salsa verde. Garnish with the remaining herbs. Serve the remaining tomatillo salsa verde on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
