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Pork Tenderloin with Pumpkin Seed Pesto

Active Time: 15 minutes
Total Time: 30 minutes • Serves: 4


1-1/2 pounds pork tenderloin
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper
3 teaspoons Pompeian extra virgin olive oil, divided
1/4 small onion, coarsely chopped
1/4 cup roasted & salted shelled pumpkin seeds (pepitas)
1 garlic clove, coarsely chopped
1/2 teaspoon Schnucks ground cumin
3 tablespoons fresh cilantro leaves

1. Preheat oven to 400°F. Sprinkle pork with 1/2 teaspoon salt and pepper. Heat 1 teaspoon oil in oven-safe skillet over medium-high heat. Add pork to skillet; cook 4 to 5 minutes, turning frequently to brown all sides.

2. Place skillet with pork in oven; roast 15 to 17 minutes or until internal temperature reaches 145°F. Transfer pork to cutting board; loosely cover with aluminum foil. Let stand 10 minutes before slicing.

3. Meanwhile, in food processor with knife blade attached, purée onion, pumpkin seeds, garlic, cumin, and remaining 1/4 teaspoon salt and 2 teaspoons oil. Add cilantro; pulse until coarsely chopped.

4. Slice pork into 1-inch-thick slices and serve with pesto.

Each serving: about 227 calories, 10 g total fat (2 g saturated), 88 mg cholesterol, 509 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugars, 31 g protein