Grilled Pork Tenderloin with Basil-Walnut Pesto
Olive-and-Tomato Caprese Salad
Ingredients
- 1 cup packed fresh basil leaves
- 1 clove garlic, minced
- ¼ cup chopped walnuts
- 5 Tbsp olive oil, divided
- 1½ Tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 lb pork tenderloin, trimmed
Instructions
- Preheat grill or grill pan to medium-high heat. Process basil, garlic, nuts, 4 Tbsp oil, lemon juice, salt, and pepper in a food processor or blender until almost smooth.
- Rub pork with 1 Tbsp oil, and sprinkle with desired amount of salt and pepper.
- Grill pork, covered, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 140°F, turning every 2 minutes. Let stand 10 minutes before slicing. Serve pesto over pork.
Side Dish Ingredients
- 2 Roma tomatoes, chopped
- ¼ cup pitted kalamata olives, halved
- ½ (8-oz) ball fresh mozzarella cheese, sliced
- 1 Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 Tbsp torn fresh basil
Side Dish Instructions
- Arrange tomatoes, olives, and cheese on a small platter. Drizzle with oil and vinegar. Season with salt and pepper to taste. Top with basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
