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Paleo Recipe – Pork Tenderloin with Peach Salsa
1 pound pork tenderloin, trimmed
2 tablespoons chopped fresh parsley, divided
1 tablespoon lemon zest
1 tablespoon minced garlic, divided
1 1/2 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 1/2 cups chopped fresh peaches
1/4 cup chopped red onion
1. Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2
teaspoons garlic, 1 teaspoon oil, 1/2 teaspoon salt, and ? teaspoon pepper in a small bowl.
Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22
minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes
2. To prepare salsa, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir
in remaining 1 tablespoon parsley, 1 teaspoon garlic, 1/2 teaspoon oil and remaining 1/4
teaspoon each salt and pepper.
3. Combine slaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin
olive oil, red pepper flakes, ground red pepper, and salt and pepper to taste. Pour vinegar
mixture over cabbage mixture and toss to combine; let stand 30 minutes.
4. Serve peach salsa over pork and slaw alongside.
Yields 4 servings.
Nutrition Information (per serving): Calories: 312, Total Fat: 15.2 g, Saturated Fat: 2.6 g,
Cholesterol: 74 mg, Sodium: 450 mg, Total Carbohydrates: 17 g, Dietary Fiber: 4 g,
Sugars: 3 g, Protein: 26 g
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