About the Recipe
Ingredients
1 lb (450g) pork loin
Salt and pepper, to taste
1/2 cup (60g) pistachios, finely chopped
1 tbsp Dijon mustard
For the Greek Yogurt Sauce:
1/2 cup (120g) low-fat Greek yogurt
1 tbsp fresh lemon juice
1 clove garlic, minced
Salt and pepper, to taste
For the Beetroot Puree:
2 medium beetroots, peeled and chopped
1 tbsp olive oil
Salt and pepper, to taste
Preparation
Direction
Preheat oven to 400°F (200°C).
Season the pork loin with salt and pepper, then brush with Dijon mustard.
Coat the pork loin with the chopped pistachios, pressing firmly to create a crust.
Place the pork loin on a baking sheet lined with parchment paper
Roast in the oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
Let rest for 5 minutes before slicing.
Boil the chopped beetroots in water until tender, about 15-20 minutes. Drain and place in a blender.
Add olive oil, salt, and pepper, then blend until smooth.
Mix Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Stir until well combined.
Slice the pork loin and serve with a spoonful of beetroot puree and a drizzle of Greek yogurt sauce on the side.
Nutrition | |||
Cal | 340 | ||
Protein | 31g | ||
Fat | 20g |