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Grilled Pork Tenderloin with Basil-Walnut Pesto Olive-and-Tomato Romaine Salad

Recipe selected from the eMeals Low Carb Family Plan.

Grilled Pork Tenderloin with Basil-Walnut Pesto

Serves 6


  • 2 lb pork tenderloin, trimmed
  • ½ cup plus 2 Tbsp olive oil, divided
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic, minced
  • ½ cup walnut halves
  • 3 Tbsp fresh lemon juice
  • 1 tsp kosher salt
  • ½ tsp pepper


  1. Preheat grill or grill pan to medium-high heat. Rub pork with 2 Tbsp oil, and sprinkle lightly with salt and pepper.
  2. Grill pork, covered with grill lid, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning every 2 minutes. Let stand 10 minutes before slicing.
  3. Meanwhile, process basil, garlic, nuts, ½ cup oil, lemon juice, 1 tsp salt, and ½ tsp pepper in a food processor or blender until almost smooth. Serve pesto over pork.

Olive-and-Tomato Romaine Salad

Serves 6


  • 1½ cups pitted kalamata olives, halved (see Note)
  • 2 Roma tomatoes, chopped
  • ½ cup chopped red onion
  • 3 Tbsp extra virgin olive oil
  • 4 cups torn romaine lettuce


  1. Toss together olives, tomatoes, onion, and oil. Sprinkle with salt and pepper to taste. Serve over lettuce.


Use a mix of olives for best flavor and appearance, if desired.



Nutritional Information

Main Side Total
Servings 6 6
Servings 6 6 12

eMeals is committed to providing simple, balanced meals to help individuals make healthy choices in consultation with their personal physician. Although our Registered Dietitians provide the most accurate nutritional values possible, you should always seek the advice of a physician for your own specific condition or dietary needs.