RECIPES

Roasted Pork Tenderloin with Bok Choy, Pickled Tomatoes and California Avocado

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Total Time:

25min

Cook Time:

25min

Nutritional Highlights (per serving)

See Full

570
Calories
34 g
Total Fat
9 g
Dietary Fiber
50 g
Protein
49 g
Total Carbs
 Roasted Pork Tenderloin with Bok Choy, Pickled Tomatoes and California Avocado

2011 Produce Marketing Association (PMA) Fresh Summit "Sensory Experience" Contest Winner

Pork tenderloin is such a wonderfully easy protein to cook. Healthy and low in fat, this flexible dish really is a family pleaser. The added bounce of the bok choy is a great addition of greenery that will make every bite that much healthier. The tomatoes and avocado marry in a classic manner that we love every day!

Ingredients

Serves: 6
Tbsp.  olive oil
  shallots, minced
  jalapeños, sliced thinly
1/2  tsp.  cumin seed, toasted and ground
tsp.  mustard seeds, toasted and ground to a paste
Tbsp.  lime juice, freshly squeezed
Tbsp.  cider vinegar
Tbsp.  brown sugar
1/4  cup  chopped mint
1/4  cup  chopped parsley
tsp.  plus a pinch kosher salt
  ripe, Fresh California Avocados*
tsp.  vegetable oil
lb.  trimmed pork tenderloin, trimmed of all silverskin and connective tissue
cups  cleaned and thinly chopped bok choy

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Preheat oven to 400 degrees F. Let’s make the curried tomatoes. Place the tomatoes in a glass or ceramic bowl that can withstand a little heat. Season the tomatoes with the kosher salt.
  2. In a large fry pan bring olive oil to a simmer over medium high heat, just below smoke point. Add shallot and then jalapeños. Fry off until tender, about two minutes and then add the cumin and the mustard seeds. Toast for about a minute and remove from heat.
  3. Let cool slightly and then carefully add half of the lime juice and vinegar and then pour this over seasoned tomatoes. Add mint, parsley and about ½. of the kosher salt. Let the tomatoes sit at room temperature for the flavors to mature while you roast the pork.
  4. Slice the avocados in half lengthwise. Slice each half lengthwise again, gently removing seeds. Peel and discard the avocado skins and slice avocado into ¼-inch slices. In a medium bowl toss the avocado with the remaining lime juice and season with a pinch of salt. Add them to the curried tomatoes and toss gently.
  5. Place a large frying pan over medium high heat and add the vegetable oil. Season the pork tenderloin with the remaining salt and then carefully add the pork to the pan, searing on all sides for a total time of 5 minutes on the stovetop. Place the pork in the oven and roast for 10 to 15 minutes, or until the pork has an interior temperature of 145 degrees F. Remove the pork from the pan and let it rest on a cutting board for three minutes. While the pan is still hot add the bok choy and let it wilt in the pan, adding a pinch of salt to season.
  6. When the pork has rested slice it into thin rounds, about ¼-inch thick. Add the pork to the bok choy, toss lightly and then place the pork and bok choy on a platter, topping with the pickled tomatoes and avocados.
NUTRITION INFORMATION
PER SERVING
Calories 570
Total Fat 34 g
Trans Fat 0 g
Saturated Fat 7 g
Unsaturated Fat 19 g
Polyunsaturated Fat 4 mg
Dietary Fiber 9 g
Protein 50 g
Total Carbs 49 g
Cholesterol 140 mg
Sodium 590 mg
Potassium 1640 mg
Total Sugar 6 g

Vitamin A 7173 (IU); Vitamin C 87 mg; Calcium 196 mg; Iron 5 mg; Vitamin D 0 (IU); Folate 199 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 140%; Vitamin C 150%; Calcium 20%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Hugh Acheson

Chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His latest cookbook, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit, brings fresh produce to the center of the plate and offers knowledge and the inspiration to consider new directions for how we eat and support our communities through the wonderful world of agriculture. Hugh competed in Bravo’s TopChef Masters, Season 3 and starred as a judge on TopChef, Seasons 9, 10, 11, and 12.

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