Pork Steaks with Roasted Summer Squash Salsa
Summer squash are harvested when young, ensuring an edible rind but a shorter lifespan. This dish only takes 30 minutes to prepare and uses mostly staples, so it's a great way to make use of an extra squash.
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Serves: 4
Hands-on time: 10 minutes
Total time: 30 minutes
INGREDIENTS:
- Olive oil cooking spray
- 3 medium tomatoes, cored and cut in half horizontally
- 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices
- 1 medium red onion, cut in half horizontally
- 1 jalapeño pepper, seeded and cut in half lengthwise
- 3 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1/2 cup cilantro leaves, finely chopped
- 1/2 tsp sea salt, divided
- 1/4 tsp ground black pepper, divided
- 4 4-oz pork tenderloin steaks
INSTRUCTIONS:
- Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.
- Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.
- Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.
- Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.
Nutrients per serving (4 oz pork and 1 cup salsa): Calories: 204, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 1 g, Carbs: 10 g, Fiber: 2 g, Sugars: 5 g, Protein: 26 g, Sodium: 326 mg, Cholesterol: 74 mg