Green Tomato Salsa Over Pork
Green Tomato Salsan Over Pork is a gluten free and primal hor d'oeuvre. One portion of this dish contains around 68g of protein, 49g of fat, and a total of 820 calories. This recipe serves 2 and costs $5.16 per serving. This recipe is liked by 182 foodies and cooks. Head to the store and pick up bell pepper, pistachios, shallot, and a few other things to make it today. It is an expensive recipe for fans of Mexican food. It is brought to you by The Culinary Life. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. Try Grilled Pork Tenderloin with Green Tomato-Pineapple Salsa, Salsa de Molcajete (Roasted Tomato and Green Chile Salsa), and Crispy Pork with Avocado Salsan and Tomato Salsa for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 Anaheim chili or hot pepper, deseeded and chopped (optional)
¼ teaspoon freshly-ground black pepper
1 tablespoon butter
1 clove garlic, chopped
1 pound green tomatoes, deseeded and chopped (or use tomatillos)
1 teaspoon lime juice, plus more to taste
¼ cup grapeseed oil or olive oil
2 tablespoons grated aged Parmesan cheese
½ bunch parsley
2 tablespoons pistachios
1¼ pound pork tenderloin, chopped into 1-inch cubes
¼ teaspoon salt
1 small shallot, chopped
1 pound red tomatoes, deseeded and chopped
Equipment:
food processor
spatula
frying pan
bowl
Cooking instruction summary:
In a food processor pulse, garlic, shallot, and pistachios until they are finely ground. Add parsley, grapeseed oil, and chili, pulsing 2 or 3 times. Add parmesan, salt, pepper, and lime juice. Pulse a few more times, until mixed.Add green and red tomatoes, pulsing 2 or 3 times to incorporate - but don't process them into mush. Remove the salsa from the food processor and fold with a spatula to finish mixing in the tomatoes. Season with more salt, pepper, and lime juice to taste before covering and setting aside.Lightly salt and pepper the pork cubes. Heat butter in a heavy skillet over medium heat and cook pork on all sides until cooked through but still tender; the juices from the cubes should run clear when pierced with a fork.Fill four bowl with an equal amount of cooked pork. Drop a generous dollop of salsa into each bowl and serve immediately.
Step by step:
1. In a food processor pulse, garlic, shallot, and pistachios until they are finely ground.
2. Add parsley, grapeseed oil, and chili, pulsing 2 or 3 times.
3. Add parmesan, salt, pepper, and lime juice. Pulse a few more times, until mixed.
4. Add green and red tomatoes, pulsing 2 or 3 times to incorporate - but don't process them into mush.
5. Remove the salsa from the food processor and fold with a spatula to finish mixing in the tomatoes. Season with more salt, pepper, and lime juice to taste before covering and setting aside.Lightly salt and pepper the pork cubes.
6. Heat butter in a heavy skillet over medium heat and cook pork on all sides until cooked through but still tender; the juices from the cubes should run clear when pierced with a fork.Fill four bowl with an equal amount of cooked pork. Drop a generous dollop of salsa into each bowl and serve immediately.
Nutrition Information:
covered percent of daily need
