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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

All-American Chicken Blueberry Salad Platter

All-American Chicken Blueberry Salad Platter: Main Image

Quick Facts

Servings: 4
Prep Time: 20 min.
Cook Time: 5 min.
Total: 25 min.
Make your own deli salad delight. Great for Independence Day and you can hold the toast if you like for picnics and barbecues.

Ingredients

  • 1/3 cup bottled vinaigrette dressing
  • 1 Tbs orange marmalade
  • 1 Tbs reduced fat mayonnaise
  • 2 cups 1/2-inch cubes cooked chicken breast
  • 2 cups blueberries
  • 1/2 cup 1/2-inch cubes red bell pepper
  • 2 small scallions, sliced (about 3 tablespoons)
  • Salt and ground black pepper
  • 4 large slices whole grain country bread
  • 4 slices (3/4-inch thick) iceberg lettuce (cut crosswise through center of head)
  • 8 to 12 thin crosswise slices tomato

Directions

  • In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.

Nutrition Facts

Calories 419
  Calories from Fat 123 (29%)
(21%)Total Fat 14g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(20%)Cholesterol 61mg
(20%)Sodium 491mg
(45%)Potassium 1584mg
Total Carbohydrate 48g
(49%)Dietary Fiber 12g
Sugars 16g
Sugar Alcohols 0g
(64%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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