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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Asparagus with Lime Aioli, Egg and Green Onion

Asparagus with Lime Aioli, Egg and Green Onion: Main Image

Quick Facts

Servings: 6
Cook Time: 3 min.
This tasty salad works well as a light main dish for brunch, lunch, or as a festive spring side dish.

Ingredients

  • 1- 1/2 lbs large asparagus, trimmed
  • salt, as needed
  • 1/2 cup mayonnaise
  • 2 Tbs olive oil
  • 2 Tbs water
  • 1 Tbs fresh lime juice
  • 1 large clove garlic, finely chopped
  • 2 hard-cooked eggs, roughly chopped
  • 3 Tbs thinly sliced green onion

Directions

  • Put asparagus into a large skillet of salted, boiling water. Boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.
  • Meanwhile, to make aioli, mix mayonnaise with olive oil, water, lime juice, and garlic; reserve. Over a piece of wax paper or paper towel, force egg through a sieve with the back of a wooden spoon, making sure to scrape off the egg that clings to the underside of the sieve.
  • Arrange asparagus on a platter, then drizzle with reserve aioli. Sprinkle with egg, then green onion. Lightly season with salt.

Nutrition Facts

Calories 220
  Calories from Fat 182 (83%)
(32%)Total Fat 21g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(25%)Cholesterol 75mg
(5%)Sodium 125mg
(0%)Potassium 0mg
Total Carbohydrate 5g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(10%)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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