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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Baked Mushroom Topped Brie

Baked Mushroom Topped Brie: Main Image

Quick Facts

Servings: 12
Prep Time: 7 min.
Cook Time: 20 min.
Total: 27 min.
In this inspired appetizer, the sharp flavor of brie is enhanced with a savory topping of mushrooms, rosemary, thyme, and crunchy walnuts.

Ingredients

  • 1/2 lb fresh sliced mushrooms (white or crimini)
  • 1/2 cup coarsely chopped onions
  • 1/4 cup finely chopped walnuts
  • 1 large clove garlic, sliced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried pepper
  • 1 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 wheel cold Brie cheese
  • 2 Tbs finely minced fresh parsley or chives (optional)

Directions

  • Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
  • Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.
  • At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350° F oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.

Cooking Tip: To barbecue, place cheese on presoaked cedar plank and barbecue, covered over medium -high heat for 8-10 minutes.

Nutrition Facts

Calories 90
  Calories from Fat 65 (72%)
(11%)Total Fat 7g
(16%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(6%)Cholesterol 17mg
(4%)Sodium 106mg
(4%)Potassium 135mg
Total Carbohydrate 2g
(2%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(9%)Protein 4g
* 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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