Protein Swap | Sliced Pork & Sautéed Tomatillo Salsa
with Crunchy Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
450 /serving
Happiness is a warm tomatillo salsa. Husked green tomatoes combine with onions and lime to create a zingy topping for pan-seared pork tenderloin. You’ll adore how the acidity plays off the savoury pork. Drop in an airy side salad dotted with sharply crisp radishes, and behold: perfect paleo plates.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 50g Diced onions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lime
- 200g Radishes
- 225g Tomatillos
- 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:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
3 g
Sodium
780 mg
Total Carb
22 g
Sugars
10 g
Protein
42 g
Fibre
7 g
Preparation
Cook the steaks
- Pat the steaks dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
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 often, 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 steaks and salad between your plates.
- Top the steaks with the salsa.
- Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
