Chipotle-Pineapple Pork Tenderloin
Greens with Avocado and Queso Fresco
Ingredients
- 1 lb pork tenderloin
- ½ cup pineapple juice
- 3 Tbsp apple cider vinegar
- 1½ tsp honey
- 1½ tsp minced chipotle peppers in adobo sauce
- ¼ tsp salt
- 1 Tbsp olive oil
- 2 Tbsp chopped fresh cilantro
Instructions
- Place pork in a large zip-top plastic freezer bag. Stir together pineapple juice, vinegar, honey, and chipotle peppers; pour over pork, and seal bag. Chill 2 hours.
- Remove pork from marinade, reserving marinade; sprinkle pork with salt. Cook pork in hot oil in a large skillet over medium-high heat 10 to 12 minutes, turning on all sides, or until a meat thermometer reads 145°F.
- Transfer to a cutting board; let stand 10 minutes before slicing.
- Meanwhile, add reserved marinade to skillet; simmer 5 minutes or until thickened. Sprinkle pork with cilantro, and serve with sauce.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1½ tsp red wine vinegar
- ½ tsp Dijon mustard
- 1 small clove garlic, finely minced
- 1 (5-oz) pkg mixed baby greens
- ½ avocado, cubed
- 3 Tbsp crumbled queso fresco (or use feta cheese)
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Whisk together oil, vinegar, mustard, and garlic in a large bowl. Add greens, avocado, and cheese; toss. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
232
|
206
|
438
|
| Fat (g) | 8 | 20 | 28 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 8 | 6 | 14 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 294 | 216 | 510 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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