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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Asparagus Bruschetta

Asparagus Bruschetta: Main Image

Quick Facts

Servings: 12
Cook Time: 8 min.
Asparagus and creamy Gruyere create a delightful twist to this popular snack.

Ingredients

  • 1 lb asparagus, ends trimmed and cut into 2 inch pieces
  • 8 oz Gruyere cheese, grated
  • 6 oz good country ham, or 4 oz proscuitto, finely chopped or ground in food processor
  • 1 10 oz French baguette, cut into 1/2-inch slices, grilled or toasted
  • 3 garlic cloves, peeled and cut in half
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper

Directions

  • Preheat broiler. Bring a large sauté pan of salted water to a boil over high heat. Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.
  • In a small bowl, combine the cheese and ham; toss to mix. Set aside.
  • Using your fingers to hold the garlic, rub the clove against one side of the toasted bread to flavor the entire surface. Drizzle or brush with a bit of the olive oil. Arrange the blanched asparagus on the toasts, then divide the cheese and ham topping evenly over the asparagus. Season with salt and pepper.
  • Place bruschetta on a baking sheet and broil just until the cheese melts and begins to brown, about 1-2 minutes. Keep a careful watch so as not to burn.
  • Serve immediately.

Nutrition Facts

Calories 177
  Calories from Fat 43 (24%)
(6%)Total Fat 4g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(9%)Cholesterol 28mg
(17%)Sodium 404mg
(0%)Potassium 0mg
Total Carbohydrate 16g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(24%)Protein 12g
* 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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