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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.
- Cook Time
- Prep Time
- 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
- 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.
- 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.
- Prepare pesto: In a food processor, combine garlic, cilantro, almonds and salt. Process for 30 seconds, until cilantro and almonds are finely chopped.
- 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.
- 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: 1.5 g
- Sodium Content: 298 mg
- Sugar Content: 23 g
- Monounsaturated Fat Content: 5 g
- Polyunsaturated Fat Content: 2 g