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Veggie-and-Spice-Crusted Pork Tenderloin with Tropical Buckwheat Salad
BIG FLAVOR KITCHEN23Ingredients
55Minutes
440Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 cup buckwheat
- 2 cups water
- 15.5 oz. black beans (1 can, rinsed and drained)
- 1 mango (ripe, peeled, pitted and diced, about 1 cup)
- 1/4 cup red onion (thinly sliced)
- 1/2 tsp. lime zest
- 1 1/2 Tbsp. lime juice
- 1 tsp. kosher salt
- 1/2 tsp. hot sauce
- 2 pork tenderloins (about 2 pounds total, pat dry and cut into 6 equal portions)
- 3 oz. vegetable chips
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 2 Tbsp. olive oil
- 2 Tbsp. water (1–, as needed)
- 1/2 cup plain greek yogurt (I used nonfat)
- 1 1/2 tsp. mint (chopped)
- 1/2 tsp. lime zest
- 1 Tbsp. lime juice
- 1/4 tsp. hot sauce
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium1150mg48% |
| Potassium1080mg31% |
| Protein39g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A8% |
| Vitamin C25% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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