Protein Swap | Spice-Rubbed Pork Platter
with Green Beans, Beets & Feta
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
If you’re keeping keto, this meaty recipe means business. Sear top sirloin pork tenderloinbefore displaying them in tender slices. For accompaniment, spotlight an unusual arrangement of green beans and beets roasted with steak spice, and tossed with feta and red wine vinegar.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 200g Green beans (or string peas)
- 225g Yellow beets
- 30ml Red wine vinegar
- 60g Feta
- 10g Up the Steaks spices (garlic salt (salt, granulated garlic, canola oil, cellulose), garlic, black pepper, mustard, onion, yeast extract, sea salt, coriander seeds, dill seeds, canola oil, crushed chili)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
7 g
Sodium
840 mg
Total Carb
21 g
Sugars
11 g
Protein
47 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- Remove the stem ends of the green beans; halve crosswise on an angle. In a medium bowl, toss with a drizzle of oil and S&P.
Roast the vegetables
- On a lined sheet pan, toss the beets with a drizzle of oil and ½ the spices.
- Roast, flipping and adding the green beans halfway, 20 to 23 min., until tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with the remaining spices.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Dress the vegetables
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the vegetables and cheese; toss well.
Plate your dish
- Divide the vegetables and steaks between your plates. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
