Pork Tenderloin with Peach Salsa and Peppery Slaw

Pork Tenderloin with Peach Salsa and Peppery Slaw

This pork gets a bright splash of flavor from the lemon and garlic marinade that’s balanced by the sweet-hot peach and jalapeno salsa. Finish the meal off with a serving of peppery cabbage and carrot slaw and you’ve got a flavorful meal that will leave you totally satisfied without the addition of grains or dairy.

Pork Tenderloin with Peach Salsa and Peppery Slaw

20 minutes

1 hour, 5 minutes

4

312

5.12

Pork Tenderloin with Peach Salsa and Peppery Slaw

Yields: 4 servings | Serving Size: 2 slices pork, 2 Tbsp salsa, and 1/2 cup slaw |Calories: 330 | Total Fat: 16.7 g | Saturated Fat: 3.2 g | Trans Fat: 0 g | Cholesterol: 83 mg | Sodium: 533 mg | Carbohydrates: 13.9 g | Dietary Fiber: 3.3 g | Sugars: 8.9 g | Protein: 31.5 g |SmartPoints: 9

Ingredients

  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons chopped fresh parsley, divided
  • 1 tablespoon lemon zest
  • 1 tablespoon minced garlic, divided
  • 1 ½ teaspoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1½ cups chopped fresh peaches
  • ¼ cup chopped red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh jalapeno
  • 2 cups angel hair slaw
  • 1 cup shredded carrots
  • ⅓ cup cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground red pepper
  • Salt and pepper to taste

Directions

Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2 teaspoons garlic, 1 teaspoon oil, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22 minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes before slicing.

To prepare salsa, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir in remaining 1 tablespoon parsley, 1 teaspoon garlic, ½ teaspoon oil and remaining ¼ teaspoon each salt and pepper.

Combine slaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin olive oil, red pepper flakes, ground red pepper, and salt and pepper to taste. Pour vinegar mixture over cabbage mixture and toss to combine; let stand 30 minutes.

Serve peach salsa over pork and slaw alongside. Yields 4 servings.

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