Protein Swap | Keto: Smoky Seared Pork Tenderloin
with Spicy Salsa Verde Sour Cream & Roasted Veggies
Cooking time
15 minutes
Servings
2/4
Calories
360 /serving
Raise the stakes when you bet on this keto recipe, which endows meat and veg with major flavour. Pork tenderloin is dusted with our Mesquite Coast seasoning blend, a compelling combination of woodsmoke, dried herbs and peppery spices. Dripping with juices, the slices share plate space with garlic-roasted chunks of zucchini and green beans. The final reward is a drizzle of sour cream souped up with spicy salsa verde and lime.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 200g Green beans
- 1 Lime
- 1 Green zucchini
- 45ml Salsa verde
- 43ml Sour cream
- 8g Mesquite Coast spices (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander, cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)
Contains: Milk
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
4 g
Sodium
510 mg
Total Carb
19 g
Sugars
9 g
Protein
43 g
Fibre
5 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. Remove the stem ends of the green beans; halve crosswise on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring and adding the garlic halfway, 7 to 9 min., until browned and tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. 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.
Make the salsa verde sour cream
Meanwhile, quarter the lime. In a small bowl, combine the sour cream, salsa verde, juice of up to 2 lime wedges (double for 4 portions) and S&P.
Plate your dish
Divide the pork and vegetables between your plates. Drizzle with the salsa verde sour cream. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
