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Carb Smart Parmesan-Crusted Pork Medallions
New
Under 50g of Carbs
Under 650 Calories
Carb Smart Parmesan-Crusted Pork Medallions

with Roasted Veggies and Greens

10 min
Difficulty: 2/3
Italian

Ingredients: Pork tenderloin • Zucchini • Sweet bell pepper • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

30-min-or-less
Classic-euro-dishes
Dinner-bowls
Under 50g of Carbs
Under 650 Calories
Ingredients
Pork Tenderloin

Pork Tenderloin

340 g

Zucchini

Zucchini

1 unit(s)

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Spring Mix

Spring Mix

28 g

Baby Spinach

Baby Spinach

56 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Mayonnaise

Mayonnaise

2 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Italian Herb Spice Blend

Italian Herb Spice Blend

5 g

Seasoned Rice Vinegar

Seasoned Rice Vinegar

1 tbsp

Oil

Oil

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and roast veggies

  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Halve zucchini lengthwise, then cut into 1/2-inch half moons.
  • To a parchment-lined baking sheet, add peppers, zucchini, 1/2 tbsp (1 tbsp) oil and Italian Herb Spice Blend. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven for 12-14 min, stirring halfway until tender-crisp and lightly charred. 

2
Make sauces

  • In a large bowl, combine vinegar and half the pesto. This is your dressing.
  • In a small bowl, combine half the mayo and remaining pesto. This is your aioli.

3
Prep pork

  • In a shallow dish, combine breadcrumbs and Parmesan.
  • Dry pork with paper towels. Slice into 1/4-inch thick slices, then pat dry again. To a medium bowl, add pork and remaining mayo. Season with salt and pepper. Toss to coat.
  • Working with one slice of pork at a time, press both sides into breadcrumb-Parmesan mixture to coat completely. 

4
Cook pork

  • In a large non-stick pan, heat 1 1/2 tbsp (3 tbsp) oil over medium-high. When pan is hot, add pork. Pan-fry 1-3 min per side until golden and cooked through.** (NOTE: Don't crowd the pan, cook pork in batches, using 1 1/2 tbsp oil per batch.)
  • Carefully transfer to a paper towel-lined plate. 

5
Finish and serve

 

  • To the bowl with dressing, add veggies, spring mix and spinach. Toss to coat.
  • Divide salad and pork between plates.
  • Drizzle aioli over pork.

Nutrition per serving

620

kcal

Calories

38

g

Fat

8

g

Saturated Fat

21

g

Carbohydrate

10

g

Sugar

4

g

Dietary Fiber

46

g

Protein

115

mg

Cholesterol

1370

mg

Sodium

0.3

g

Trans Fat

1450

mg

Potassium

225

mg

Calcium

4.5

mg

Iron

Carb Smart Parmesan-Crusted Pork Medallions
New

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Under 50g of Carbs
Under 650 Calories
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