Pork, Potato & Plantain Toss with Almond Cilantro Pesto

Fragrant cilantro replaces traditional basil in our easy Clean Eating recipe for pesto sauce, which pairs beautifully with juicy pork, hearty potatoes and sweet plantains. Cilantro's sharp flavor blends well with almonds, which are lower in fat and cost than the pine nuts normally found in pesto. Just one serving of this nutrient-dense dish offers 50% and 69% of your protein and B₁ intake, respectively. Protein helps your body repair and maintain its tissues and cells, while vitamin B₁ helps 
turn carbs into energy.
Author:
Publish date:
Social count:
2
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb redskin potatoes, peeled and 
quartered
  • 1¼ lb yellow plantains, peeled and cut into 1-inch-thick slices
  • 1½ tsp olive oil, divided
  • 4 cloves garlic, chopped
  • 1 bunch fresh cilantro, stemmed, plus 
additional sprigs for garnish
  • 1½ oz raw unsalted almonds
  • 1/2 tsp sea salt
  • 3/4 lb pork tenderloin, trimmed and cut into ½-inch-thick medallions

Preparation

  1. Fill a large saucepan halfway with water and bring to a boil. Add potatoes and cook for 5 minutes. Add plantains and cook for 5 more minutes, until potatoes and plantains are easily pierced with a knife. Drain and let sit in colander for 1 minute to cool. Transfer to a large bowl and set aside.
  2. In a small nonstick skillet, heat 1 tsp oil on medium-low. Add garlic and sauté, stirring occasionally, for 2 to 3 minutes, until softened and fragrant but not browned. Remove from heat.
  3. Prepare pesto: In a food processor, combine garlic, cilantro, almonds and salt. Process for 30 seconds, until cilantro and almonds are finely chopped.
  4. In a large nonstick skillet, heat remaining 1/2 tsp oil on medium. Add pork and cook, turning occasionally, for 6 minutes, until opaque and cooked through. Transfer pork and pesto to potato-plantains bowl and toss to coat. Divide among serving plates. If desired, garnish with additional cilantro sprigs.

Nutrition Information

  • Serving Size: 1 1/2 cup
  • Calories: 426
  • Carbohydrate Content: 67 g
  • Cholesterol Content: 55 mg
  • Fat Content: 9 g
  • Fiber Content: 7 g
  • Protein Content: 24 g
  • Saturated Fat Content: 15 g
  • Sodium Content: 298 mg
  • Sugar Content: 23 g
  • Trans Fat Content: 2 g
  • Unsaturated Fat Content: 5 g