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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Baked Salmon

Baked Salmon: Main Image

Quick Facts

Servings: 20
Cook Time: 45 min.
A great alternative to a dinner-party roast. It can be made the day before and served chilled or warm with a rice pilaf and broccoli spears.

Ingredients

  • 6 lbs salmon, (1 whole fish), cleaned
  • 1 whole lemon, sliced
  • 2 whole green onions
  • 2 whole lemons, sliced, for garnish
  • Parsley, for garnish

Directions

  • Heat oven to 350°F (175°C). Place aluminum foil on a large baking sheet. Place fish on foil.
  • Arrange lemon slices and green onion inside cavity of fish. Wrap foil sheets around fish and seal carefully.
  • Bake fish for 30 minutes. Remove from oven and carefully turn fish over and bake for another 10 minutes.
  • Check to see if fish is done by carefully unwrapping foil and inserting a knife in the thickest part. If fish is still raw in the center, return to oven for 10 minutes.
  • When fish is done, carefully unfold foil, exposing the top side. Peel skin off from the top side and then, holding foil, flip fish over to the other side, on to a sheet of plastic wrap. Remove skin from this side.
  • Using the plastic wrap, roll fish onto an attractive serving dish and garnish with more lemon slices and parsley

Nutrition Facts

Calories 221
  Calories from Fat 98 (44%)
(16%)Total Fat 10g
(12%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
(23%)Cholesterol 69mg
(3%)Sodium 64mg
(18%)Potassium 630mg
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(58%)Protein 29g
* 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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