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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Pasta with Walnut-Basil Pesto

Pasta with Walnut-Basil Pesto: Main Image

Quick Facts

Servings: 4
Prep Time: 9 min.
Cook Time: 10 min.
Total: 19 min.
If you like, coarsely chop and toast 1 tablespoon of the walnuts. Sprinkle over the top for a little extra crunch.

Ingredients

  • 1 1/4 cups packed fresh basil
  • 1/4 cup walnuts
  • 1 clove garlic, peeled
  • 1 Tbs extra-virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp crushed red-pepper flakes
  • 8 oz multigrain angel hair pasta
  • 1/4 cup chopped tomato (optional)
  • 1/4 cup freshly grated Parmesan cheese

Directions

  • In a food processor, place the basil, walnuts, garlic, oil, salt, and pepper flakes. Process, stopping the machine once or twice to scrape down the sides, until finely pureed. Scrape into a serving bowl.
  • Meanwhile, bring a medium pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
  • Stir 2 or 3 tablespoons of the pasta water into the pesto to warm it and make it creamier. Add the pasta and toss, adding more pasta water if dry. Sprinkle with the tomato, if using, and the cheese.
Copyright © 2005 by Rodale Inc.

Nutrition Facts

Calories 310
  Calories from Fat 94 (30%)
(17%)Total Fat 11g
(11%)Saturated Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
(2%)Cholesterol 6mg
(10%)Sodium 247mg
(7%)Potassium 250mg
Total Carbohydrate 45g
(5%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(25%)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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