Protein Swap | Pork Tenderloin & Sautéed Tomatillo Salsa
with Crunchy Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
440 /serving
Happiness is a warm tomatillo salsa. These husk-covered green tomatoes combine with onions and lime to create a zingy topping for the pork tenderloin. You’ll adore how the acidity plays off the savoury seasonings on the pork. Drop in an airy side salad dotted with sharply crisp radishes, and behold the perfect paleo plates.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 200g Radishes
- 225g Tomatillos
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Diced onions
- 1 Lime
- 30ml Apple cider vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Oil
Medium pan
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
3 g
Sodium
770 mg
Total Carb
19 g
Sugars
9 g
Protein
42 g
Fibre
6 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain.
Mise en place
Meanwhile, remove the husks from the tomatillos; medium-dice. Quarter the radishes and lime.
Make the salsa
In the reserved pan, heat a drizzle of oil on medium-high. Add the onions, tomatillos, remaining spices and S&P. Sauté, scraping up any browned bits, 2 to 4 min., until beginning to soften. Add the juice of ½ the lime wedges, ¼ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 4 min., until thickened.
Make the salad
Meanwhile, in a large bowl, combine the vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
Plate your dish
Divide the pork and salad between your plates. Top the pork with the salsa. Garnish with the remaining lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
