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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Angel Food Cake

Angel Food Cake: Main Image
From: American Egg Board

Quick Facts

Servings: 10
Prep Time: 20 min.
Cook Time: 40 min.
Total: 60 min.
Cake can be served with whipped cream and fresh berries, or frosted with a lemon or chocolate glaze.

Ingredients

  • 12 egg whites, room temperature
  • 1 1/2 tsp cream of tartar
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla
  • 1 1/4 cups powdered sugar
  • 1 cup sifted cake flour
  • 1/4 tsp salt
  • 1/2 tsp almond extract, optional

Directions

  • Heat oven to 375°F.
  • Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Continue to beat egg mixture, adding granulated sugar, 1 Tbsp at a time. Be sure each sugar addition is dissolved before adding the next.
  • Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extract, if desired.
  • In a separate mixing bowl, sift powdered sugar, flour, and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time.
  • Pour batter into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets. Bake in center of 375°F oven until top springs back when lightly tapped with finger, 30 to 40 minutes.
  • Invert cake in pan, with tube resting on a bottle. Cool completely, about 1 1/2 hours.
  • To remove cake from pan, run a thin knife between side of pan and cooled cake to loosen all around, taking care not to tear the cake. Repeat, running knife between center tube and cake.

Nutrition Facts

Calories 133
  Calories from Fat 2 (2%)
(0%) Total Fat 0g
(0%) Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%) Cholesterol 0mg
(5%) Sodium 124mg
(4%) Potassium 154mg
Total Carbohydrate 27g
(1%) Dietary Fiber 0g
Sugars 16g
Sugar Alcohols 0g
(11%) Protein 5g
* 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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