Keto: Pork Tenderloin with Gremolata
Sautéed Sweet Peppers & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
On a deep, dark fall night, you’ll find comfort aplenty on these colourful plates. Tickled with full-bodied Mediterranean-themed herbs and spices, the pork tenderloin is seared on all sides before coming to the table in juicy slices. A spunky gremolata (thanks to parsley, garlic and lemon) is a high note that’s easy to achieve. Garlic-sautéed sweet peppers share the pan with wilted greens for a side, ensuring that this generous meal is A-OK keto.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of parsley
- 1 Lemon
- 2 Sweet peppers
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard
You will need:
Medium pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
4 g
Sodium
450 mg
Total Carb
17 g
Sugars
8 g
Protein
42 g
Fibre
5 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain. Reserve the pan.
Mise en place
Meanwhile, core and cut the sweet peppers lengthwise into ½ inch pieces. Roughly chop the parsley leaves and stems. Zest and quarter the lemon.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet peppers, remaining spices and S&P. Sauté, 4 to 5 min., until beginning to soften. Add the spinach and sauté, 1 to 2 min., until wilted.
Make the gremolata
In a small bowl, combine the juice of 2 lemon wedges, 3 tbsp oil (double both for 4 portions), the parsley, lemon zest, remaining garlic and S&P.
Plate your dish
Divide the pork and vegetables between your plates. Spoon the gremolata over the pork. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
