Seared Pork Tenderloin with Pistachio Gremolata
Red-Skinned Mashed Potatoes
Ingredients
- 2 (1-lb) pork tenderloin, trimmed
- ¾ tsp kosher salt, divided
- ½ tsp pepper
- ¼ cup olive oil, divided
- ½ cup salted, roasted pistachios
- ¼ cup fresh parsley leaves
- 2 Tbsp lemon zest
- 1 clove garlic
Instructions
- Preheat oven to 425°F. Rub pork with ½ tsp each salt and pepper. Cook in 2 Tbsp hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides.
- Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F; let stand 5 minutes before slicing.
- Meanwhile, process nuts, parsley, 2 Tbsp oil, lemon zest, garlic, and ¼ tsp salt in a food processor until finely chopped. Serve gremolata with pork.
Side Dish Ingredients
- 1½ lb small red potatoes, halved
- ½ cup 2% reduced-fat milk
- 2 Tbsp butter
- ½ tsp garlic salt
- ½ tsp pepper
- 2 green onions, chopped
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a medium saucepan. Cook 12 to 14 minutes or until tender; drain. Add milk, butter, garlic salt, and pepper.
- Mash with a potato masher to desired smoothness. Stir in onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
318
|
125
|
443
|
| Fat (g) | 18 | 4 | 22 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 4 | 19 | 23 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 349 | 225 | 574 |
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