Spiced Pork Tenderloin with Spinach & Macadamia Nut Salad
This hearty spinach salad makes the most of your spice cabinet, with chili-paprika rubbed pork and a quick coriander-lime dressing. Creamy and decadent macadamia nuts are a great source of heart-healthy monounsaturated fats.
Source: Diabetic Living Magazine, Spring 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan lined with parchment paper. Bake, uncovered, for 5 to 10 minutes or until toasted, stirring once or twice. Let cool.
Nutrition Facts
Serving Size:
2 1/4 cups salad and 3 slices pork tenderloin Per Serving:
493 calories; protein 34.1g; carbohydrates 19.3g; dietary fiber 5.7g; sugars 8.9g; fat 32.6g; saturated fat 5.4g; cholesterol 92.1mg; vitamin a iu 5274.1IU; vitamin c 87.8mg; folate 37.3mcg; calcium 95.7mg; iron 4.6mg; magnesium 117.3mg; potassium 897.6mg; sodium 298.1mg.