02-07-07, 01:13 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,815
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Pork with Salsa Verde
PORK WITH SALSA VERDE Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:40:00 Calories: 410
Fat: 22 grams
Protein: 48 grams
Carbohydrates: 2 grams
Fiber: 0 grams
Net Carbs: 2 grams
1 cup lightly packed cilantro leaves and stems
1/2 cup flat-leaf parsley leaves and stems
1/4 cup extra-virgin olive oil
1/8 cup yellow onion, roughly chopped (1/4 small onion)
1 1/2 tablespoons lime juice (about 1 lime)
1/2 tablespoon chopped garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pork tenderloins (2 pounds total)
salt and freshly ground black pepper
1. Preheat oven to 400F. Preheat grill to high.
2. For salsa verde: Place cilantro, parsley, oil, onion, lime
juice, garlic, salt and pepper in a food processor or
blender and process, tapping down leaves as
necessary, until herbs are finely chopped and sauce
looks creamy, about 3 minutes.
3. Season tenderloins generously with salt and pepper and
roast in over for 30 minutes minutes. Remove and place
on grill for 5 to 10 minutes, until nicely charred and a
meat thermometer gives an internal temperature of
160F.
4. Let pork rest for 5 minutes before slicing. Serve with
salsa verde.
Pork gets a lift from tangy salsa verde (green sauce). The
double-cooking process ensures a tender and charred, not
burned, roast.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com
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