Cilantro-Marinated Pork
Avocado-Walnut Chopped Salad
Ingredients
- 2 Tbsp olive oil
- ¼ cup chopped fresh cilantro
- 1 tsp minced garlic
- 1 (1-lb) pork tenderloin, trimmed
- ¼ tsp salt
Instructions
- Combine oil, cilantro, garlic, and pork in a gallon zip-top plastic bag. Seal bag, and chill overnight.
- Preheat oven to 425°F. Remove pork; discard bag. Sprinkle pork with salt on a baking sheet.
- Bake 18 to 22 minutes or until a meat thermometer inserted reads 145°F; let stand 10 minutes before slicing.
Side Dish Ingredients
- 3 cups chopped romaine lettuce
- 1 avocado, diced
- ½ stalk celery, diced
- 2½ Tbsp chopped walnuts
- 1½ Tbsp lemon juice
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine first 4 ingredients in a large bowl.
- Whisk together lemon juice, oil, garlic, mustard, salt, and pepper in a small bowl. Pour over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
250
|
242
|
492
|
| Fat (g) | 12 | 23 | 35 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 0 | 9 | 9 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 401 | 191 | 592 |
| T. Sugs (g) | 0 | 2 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
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