Feta pesto potato salad with pork tenderloin
Prep Time:
15 minutes
Cook Time:
35 minutes
Serving Size:
1/4 recipe (650 g)
Dinner
This is not your typical potato salad! The key to a successful salad often lies with how the dressing balances the flavours of the other ingredients. With a rich and creamy pesto style feta dressing, this Greek-inspired bowl makes for a delicious, balanced meal everyone will love.
Ingredients
Pork & potatoes:
- 1 Tbsp (15 mL) olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tsp (5 mL) oregano
- ¼ tsp (1 mL) black pepper
- 2 cups (500 mL) mini potatoes, cut in half
- 1 lb/454 g pork tenderloin
Salad ingredients:
- 3 Tbsp (45 mL) olive oil
- ½ cup (125 mL) fresh basil, chopped
- 3 Tbsp (45 mL) water
- Juice of 1 lemon
- 2 cloves of garlic, minced
- ¼ cup (60 mL) feta, crumbled
- ½ tsp (2.5 mL) oregano
- 3 green bell peppers, chopped
- 4 large tomatoes, chopped
- 2 medium English cucumbers, chopped
- ½ small red onion, thinly sliced
- ¼ cup (60 mL) kalamata or black olives
Instructions
- Preheat the oven to 400°F.
- Mix oil, garlic, juice and zest of lemon, oregano and pepper. Drizzle some over the pork tenderloin and mix the rest with the potatoes. Place pork and potatoes on a parchment lined baking sheet and cook for about 30-35 minutes, or until pork reaches an internal temperature of 160°F and the potatoes are tender. Remove from oven and let rest for 5 minutes before slicing the pork into medallions.
- For the salad dressing, add oil, basil, water, lemon, garlic, feta and oregano to a blender or food processor. Blend until smooth and set aside.
- Remove potatoes from baking sheet and add to a large bowl. Add chopped peppers, tomatoes, cucumbers, onions and olives. Toss veggies with feta pesto dressing.
- Divide salad between four plates or bowls and top evenly with pork medallions.
Tips
- Nutrition know-how: Leaving the skin on potatoes increases the fibre and cooking, then cooling and eating potatoes helps lower the glycemic index from high down to medium.
- Kitchen know-how: This recipe stores in the fridge wonderfully for a next day lunch or dinner or pack it to go for a picnic. The dressing and salad can be made a day ahead to help with meal preparation.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 430 | |||
| Fat 21 g | 28 % | ||
| Saturated Fat 4.5 g + Trans Fat 0 g | 23 % | ||
| Cholesterol 70 mg | |||
| Sodium 290 mg | 13 % | ||
| Carbohydrate 36 g | |||
| Fibre 8 g | 29 % | ||
| Sugars 11 g | 11 % | ||
| Protein 29 g | |||
