The Super Diabetes Site

Tag: main dish

  • Herb-Roasted Turkey

    Herb-Roasted Turkey

    How to Make Herb-Roasted Turkey

    Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further!


    25 min prep time


    at least 1 hr and 20 min cook time


    12servings


    3 ounces (skinless)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
    2. In a small bowl, combine the butter with 2 Tsps.. each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 Tsp. of each of the herbs.
    3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
    4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.
    5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.
    6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.
    Low Sodium
    Low Carb
    Holidays & Entertaining
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      3 ounces (skinless)


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      95mg

      32%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%

    • Protein
      33g

    Ingredients

    unsalted butter (softened)
    5 tsp

    fresh minced sage (divided)
    3 tsp

    fresh minced thyme (divided)
    3 tsp

    fresh rosemary (minced, divided)
    3 tsp

    salt and pepper to taste
    1 pinch

    low sodium chicken broth (low-fat, reduced-sodium)
    1 1/2 cup

    white wine (dry)
    1 cup

    turkey breast (skin on, washed and patted dry)
    5 lbs

  • Ham and Edamame Chop Salad

    Ham and Edamame Chop Salad

    How to Make Ham and Edamame Chop Salad

    This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.


    10 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, stir together the dressing ingredients.
    2. In a large bowl, combine the salad ingredients, except the eggs. Cut the eggs in half, discard two yolk halves, and chop the remaining eggs. Add eggs to the salad with the dressing and toss until well coated.
    Veggie Rich
    Comfort Food
    Lunch
    Main Dish
    Quick & Easy
    Salads
    Appetizers
    Dinner
    No Cook
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      530mg

      23%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      17g

    • Potassium
      720mg
      15%

    Ingredients

    light mayonnaise
    1/4 cup

    sour cream (fat-free)
    1/3 cup

    medium garlic (minced)
    1 clove

    cider vinegar
    2

    dried dill (dried)
    1 tbsp

    romaine lettuce (chopped)
    6 cup

    fresh shelled edamame
    1 cup

    extra-lean ham (diced)
    4 oz

    medium cucumber (peeled and chopped)
    1/2

    green bell pepper (diced)
    1/2 cup

    red onion (diced)
    1/3 cup

    Swiss cheese (very thinly sliced, reduced-fat, torn in small pieces)
    2 oz

    large hard boiled eggs (peeled and halved)
    2

  • Grilled Vegetable Pizza

    Grilled Vegetable Pizza

    How to Make Grilled Vegetable Pizza

    A long recipe but worth the work! This flavorful, unique dish will be a hit when you have company over!

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    1 hr and 25 min prep time


    15 min cook time


    8servings


    2 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Set up a mixer fitted with the dough hook attachment. If you do not have a mixer, set up the food processor. You will also need plastic wrap and wax paper eventually for this recipe production.
    2. Add warm water, yeast and Splenda Brown Sugar to the mixing bowl or food processor bowl and let the yeast bloom for 5 minutes. The yeast should begin to get frothy.
    3. Add the flour and salt (optional) and mix on low until flour is incorporated. If using a mixer with the dough hook attachment, turn the speed up to medium and knead the dough for 5 minutes. If using a food processor, turn the dough onto a clean, floured board or counter top and knead by hand for 5-7 minutes. If the dough is too sticky, add a Tbsp. of flour at a time until it forms a smooth dough.
    4. Add kneaded dough to a large bowl coated with cooking spray, cover and put in a warm place for one hour to rise.
    5. While the dough is rising, prepare an indoor or outdoor grill. If using a charcoal grill, preheat the oven to 300 degrees as well.
    6. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic and basil. Set aside.
    7. Coat the vegetables with cooking spray and grill on both sides for 7-9 minutes or until just cooked through.
    8. Remove the vegetables from the grill and dice while still warm. Add the warm, diced vegetables to the dressing and toss to coat. Set aside.
    9. Once the dough has risen for an hour, punch the dough down and form into a ball. Knead the dough for one minute and then cover to rest for 2 minutes.
    10. Once the dough has rested, divide the dough into two balls. Keep the dough you are not working with covered with plastic wrap.
    11. Dust your board or countertop with a little bit of flour. Using a rolling pin, roll the dough into an 8-9 inch round that is between a 1/4 and 1/2 inch thick. Spray a piece of wax paper that is just larger than the crust with cooking spray and lay the pizza crust on the wax paper. Spray another piece of wax the same size and lay it, sprayed side down, on top of the crust. Set aside.
    12. Repeat this same process for the second dough ball.
    13. To cook the pizza, have the crusts, marinated vegetables and cheese ready at the grill. Turn the grill heat to low and place the two pizza crusts on the grill (or you can do them one at a time for easier management). Let the crust grill for 3-4 minutes or until crispy on the bottom. Turn the crust over and divide the vegetable mixture and marinade equally among the two pizzas, spreading to about 1/2 inch of the edge. Top each pizza with half the feta cheese and close the grill lid. Let the pizza finish grilling for another 3-4 minutes. Turn the flame off of the grill and leave the lid closed for another two minutes. If using a charcoal grill, preheat your oven to 300 degrees and move the pizzas to the oven for 5 minutes.
    14. Remove the pizzas and top each with 1 Tsp. of dried oregano then slice each pizza into 8 pieces.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Italian
    Dinner
    Foodie
    Vegetarian
    Main Dish
    Holidays & Entertaining
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      2 slices


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      9g

    • Potassium
      490mg
      10%

    Ingredients

    warm water (around 100 degrees)
    1 cup

    low-calorie brown sugar substitute
    1 tbsp

    active dry yeast
    1 packet

    whole wheat flour
    2 cup

    salt
    1/2 tsp

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    balsamic vinegar
    1/4 cup

    garlic (grated or minced)
    2 clove

    fresh basil (minced)
    1 tbsp

    medium zucchini (sliced lengthwise into thirds)
    2

    yellow bell pepper (seeded and sliced into fourths)
    1

    red bell pepper (seeded and sliced into fourths)
    1

    baby bella muchrooms (cremini, stemmed)
    8

    feta cheese (reduced-fat)
    3 1/2 oz

    dried oregano (dried, divided)
    2 tsp

  • Grilled Turkey Tenderloin with Mango Salsa – Quick Recipe

    Grilled Turkey Tenderloin with Mango Salsa – Quick Recipe

    How to Make Grilled Turkey Tenderloin with Mango Salsa – Quick Recipe

    Turkey tenderloins are a lean meat and can be found by the ground turkey at the grocery store. If you cant find turkey tenderloin, you can always substitute pork tenderloin in this recipe.


    1 hr prep time


    5servings


    4 ounces

    Print Recipe >

    Step-By-Step Instructions:

    1. Season tenderloins with garlic powder and black pepper.
    2. In a medium bowl, whisk together all marinade ingredients. Place the tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight.
    3. Spray grill with cooking spray and preheat to medium-high.
    4. Remove tenderloins from marinade, discarding any remaining marinade. Grill tenderloins turning frequently, about 25 minutes or until done and internal temperature reaches 165 degrees.
    5. While turkey is grilling prepare mango salsa. In a small bowl, combine all mango salsa ingredients and mix well.
    6. Slice the tenderloins into about 3/4-inch slices and spread mango salsa evenly over tenderloins.
    7. TIME-SAVING TIP: Use frozen mangoes to make the salsa. You can defrost in your refrigerator in the morning and dice them up for dinner time.
    Low Sodium
    Mexican/Southwestern
    Grilling
    Main Dish
    Quick & Easy
    Dinner
    Gluten-Free
    pinterestfacebooktwittermail

    Nutrition facts

    5 Servings



    • Serving Size

      4 ounces


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      75mg

      25%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      28g

    Ingredients

    garlic powder or salt
    1/4 tsp

    turkey breast tenderloin (skinless, boneless)
    1 1/4 lbs

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

    Juice of 1 medium orange
    1

    Juice of 1 lemon
    1

    vegetable oil
    1 tbsp

    garlic (minced)
    2 clove

    crushed red pepper flakes (optional)
    1 pinch

    olive oil
    2 tsp

    rice wine vinegar
    1 tbsp

    large mango (finely diced, for salsa)
    1

    red onion (finely diced, for salsa)
    1/3 cup

    red bell pepper (finely diced, for salsa)
    1/2 cup

    jalapeño pepper (minced, optional for salsa)
    1 tbsp

  • Grilled Teriyaki Tuna Packet

    Grilled Teriyaki Tuna Packet

    How to Make Grilled Teriyaki Tuna Packet

    Grilling in foil packets allows for all the flavors to meld and clean up is a snap!


    10 min prep time


    20 min cook time


    4servings


    1 packet

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small sauce pan, whisk together the soy sauce, water, honey, and garlic. Bring to boiling, then reduce to a simmer. Simmer for 7 to 8 minutes or until the sauce is reduced to 1/4 cup. Set aside to cool.
    2. Preheat an outdoor grill to medium heat and spray one side of each sheet of foil with cooking spray.
    3. In a medium bowl, toss together vegetables, garlic and seasoning.
    4. Evenly divide the vegetables among the pieces of foil. Top the vegetables with a piece of tuna steak and drizzle 1 Tbsp. of prepared Teriyaki sauce over the tuna.
    5. Bring the ends of the foil together and fold over tightly, three times until sealed to make a packet.
    6. Grill the packets for 20 minutes. Be careful when opening the packets; the steam may be hot.
    Veggie Rich
    Grilling
    Seafood
    Lunch
    Main Dish
    Quick & Easy
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 packet


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      45mg

      15%

    • Sodium
      425mg

      18%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      726mg
      15%

    Ingredients

    lower-sodium soy sauce
    1/4 cup

    water
    1/4 cup

    honey
    2 tbsp

    aluminum foil (12-inches long each)
    4

    nonstick cooking spray
    1

    fresh stir-fry vegetables (package)
    12 oz

    garlic (minced)
    2 clove

    seasoning (no-salt, (such as Mrs. Dash or Salt-Free Spike))
    1 tsp

    yellowfin ahi tuna steak (divided into 4 4-oz portions, fresh or frozen; if frozen, thaw before using)
    1 lbs

  • Grilled Trout With Fresh Herbs And Lemon Slices

    Grilled Trout With Fresh Herbs And Lemon Slices

    How to Make Grilled Trout With Fresh Herbs And Lemon Slices

    This terrific recipe was suggested by Aviva Goldfarb’s friend and food writer April Fulton. Aviva says, “I love making trout on the grill or in the oven—it always tastes wonderful, never too fishy, and adapts to a variety of flavors and preparation techniques. What makes it even better is that trout is on the ‘eco-best’ list of the Environmental Defense Fund’s Oceans Alive project. Serve with brown rice and grilled broccoli for a complete meal.”


    12 min prep time


    8 min cook time


    4servings


    1 trout

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Zest and juice the lemons.
    2. Preheat the grill to medium heat and oil the grates to prevent the fish from sticking. (Alternatively, bake the trout at 400°F for about 25 minutes.) In a small bowl, combine the chopped herbs, the zest of 1 1/2 lemons, and the juice of 1 lemon. Cut the other lemon into thin slices.
    3. Lay the trout on a cutting board, skin side up, and brush the skin with olive oil to coat. Flip the fish and rub the lemon-herb mixture over the flesh of the trout, season with the salt and pepper, and lay the lemon slices on top of one half of each trout. Close the trout around the herbs and lemon slices, and transfer the fish to the grill.
    4. Grill the fish with the lid closed, without flipping, for 8 minutes or until the flesh is opaque and flaky. Using a spatula, carefully transfer the trout to a plate to serve. Garnish the plate with a few fresh mint leaves and sprigs of rosemary, if desired.
    5. SLOW COOKER DIRECTIONS: Place each piece of fish on an individual piece of foil, stuff each with the spices and lemon. Close the trout around the herbs and lemon slices, and fold the foil into a packet to completely surround the fish. Place the packets in the slow cooker and cook on low for 8–10 hours or on high for 4–5 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
    6. FLAVOR BOOSTER Season the fish with freshly ground black pepper or lemon-pepper seasoning at the table.
    Low Carb
    Grilling
    Seafood
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 trout


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      305mg

      13%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      29g

    • Potassium
      570mg
      12%

    Ingredients

    fresh mint (finely chopped)
    2 tbsp

    fresh rosemary (finely chopped)
    2 tbsp

    lemon
    2

    whole trout ((about 7 ounces), cleaned, gutted, and heads removed (the fishmonger can do this for you))
    4

    Extra Virgin Olive Oil
    1 tbsp

    Kosher Salt
    1/2 tsp

    black pepper
    1/4 tsp

  • Grilled Steak with Mushrooms

    Grilled Steak with Mushrooms

    How to Make Grilled Steak with Mushrooms

    This grilled steak is perfect meal for two for a special occasion. Complete your plate with a baked sweet potato or more nonstarchy vegetables like asparagus or green beans.


    5 min prep time


    25 min cook time


    2servings


    1 steak with 1 cup mushrooms

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill and heat on high. Spray grill rack with cooking spray.
    2. Sprinkle steaks evenly with salt and pepper.
    3. Place steaks on grill with direct high-heat and sear on each side for 1-2 minutes per side. Reduce heat to medium and cook for 18-23 minutes or until done according to your preference (flipping once). Transfer steak to a plate and cover with foil; let rest for 5 minutes before serving.
    4. In a medium sauté pan, heat margarine over medium-high heat. Add mushrooms and sauté for 5-6 minutes until tender.
    CKD Dialysis
    Fiber Focused
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Grilling
    Cooking for 1 or 2
    Main Dish
    Lunch
    Gluten-Free
    Dinner
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      1 steak with 1 cup mushrooms


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3.1g

        16%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      23g

    • Potassium
      490mg
      10%

    Ingredients

    nonstick cooking spray
    1

    filet steaks (4-ounce each (1 1/2 inch thick))
    2

    ground black peppers
    1/4 tsp

    margarine (trans-fat-free)
    1 tbsp

    sliced button mushrooms
    1 pints

  • Grilled Seafood and Quinoa Salad with Mango and Avocado

    Grilled Seafood and Quinoa Salad with Mango and Avocado

    How to Make Grilled Seafood and Quinoa Salad with Mango and Avocado

    Latin American influence permeates this colorful recipe full of bold taste and textures. You can add any leftover cooked meats or seafood to this recipe.


    at least 30 min or overnight prep time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all citrus dressing ingredients well in a small mixing bowl.
    2. Cook the quinoa according to directions in water. Fluff quinoa with a fork. If any liquid remains, continue simmering until it is absorbed. Let the quinoa cool completely.
    3. Toss the shrimp and scallops with the olive oil in a bowl.
    4. Heat a grill pan or sauté pan over medium-high heat. Add the shrimp and scallops and sear until pink and just cooked through, about 2 minutes per side. Remove from the pan and let cool.
    5. Place the cooled quinoa in a large bowl and add the shrimp and scallops, beans, jalapeno, bell pepper, tomato, scallions, mango and avocado. Pour the dressing over the mixture and toss gently to combine.
    6. Divide the salad among four plates or bowls and scatter cilantro leaves over each.
    Fiber Focused
    Veggie Rich
    Grilling
    Seafood
    Dinner
    Lunch
    Main Dish
    Salads
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      470

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.4g

        12%

    • Cholesterol
      110mg

      37%

    • Sodium
      315mg

      14%

    • Total Carbohydrate
      56g

      20%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        16g

    • Protein
      30g

    • Potassium
      1020mg
      22%

    Ingredients

    cayenne pepper
    1/4 tsp

    quinoa (dry, rinsed well)
    1 cup

    medium shrimp (peeled and devined)
    1/2 lbs

    scallops
    1/2 lbs

    Olive oil (for marinating and brushing)
    1

    cooked black beans or edamame
    1/2 cup

    jalapeño pepper (stemmed and finely chopped)
    1

    red bell pepper (chopped)
    1/2

    roma (plum) tomatoes (seeded and chopped)
    1

    small scallions (chopped)
    2

    mango (chopped)
    1

    avocado (chopped)
    1

    cilantro leaves (chopped)
    2 tbsp

    Juice of 1 lime
    1

    lime juice
    2 tbsp

    orange juice
    2 tbsp

    honey
    1 tsp

    extra virgin olive oil
    1 tbsp

    Sea salt, to taste
    1

  • Grilled Salmon and Avocado Salad

    Grilled Salmon and Avocado Salad

    How to Make Grilled Salmon and Avocado Salad

    This is a great seafood dish that will pair well with a small side of quinoa, or simply add on other nonstarchy vegetable like steamed green beans or cauliflower!


    15 min prep time


    1 hr 10 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. Pat the thawed salmon filets dry with a paper towel. Brush each side with the olive oil and season with the no-salt grill seasoning.
    3. Grill the salmon filets on each side for 4-5 minutes, or until just cooked through. Set aside.
    4. Build each salad starting with 1 cup of Romaine lettuce, top with 1/4 of the sliced onion, 1/4 cup of the sliced cucumber, the grilled salmon filet and 1/4 of the sliced avocado, Repeat for remaining three salads.
    5. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, Stevia, salt and pepper. Drizzle the dressing over each salad.
    Veggie Rich
    Low Carb
    Grilling
    Seafood
    Dinner
    Lunch
    Main Dish
    Salads
    Sides
    Vegetarian
    Budget Friendly
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        3.6g

        18%

    • Cholesterol
      60mg

      20%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      24g

    • Potassium
      790mg
      17%

    Ingredients

    frozen salmon filets (4-ounce each, thawed)
    4

    olive oil
    1 tbsp

    grill seasoning (no-salt (Mrs. Dash Steak Grilling Blend))
    1 tbsp

    romaine lettuce (chopped)
    4 cup

    red onion (thinly sliced)
    1/2 cup

    cucumber(s) (thinly sliced)
    1 cup

    ripe avocado (peeled, seeded and sliced)
    1

    lime juice
    1/4 cup

    olive oil
    1 tbsp

    Dijon Mustard
    1 tsp

    stevia
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Grilled Pork Tenderloin with Peach Salsa

    Grilled Pork Tenderloin with Peach Salsa

    How to Make Grilled Pork Tenderloin with Peach Salsa

    As the weather warms up and we take advantage of backyard escapes, this budget-friendly and tasty tenderloin recipe gives us an excuse to fire up the grill. The savory, herbal flavors of the dry seasoning are complimented perfectly by the seasonal fruit salsa, which adds a slightly sweet flavor and some fiber without adding significant carbs per serving. Still if you’re looking to limit carbs even further, the salsa can be omitted—the grilled pork tenderloin is quick, easy, healthy, and delicious all on it’s own!


    10 min prep time


    15 min cook time


    4servings


    3 oz pork, 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Season the pork with the black pepper, garlic powder, and oregano.
    3. Place the pork on the grill and cook, turning frequently, for 12 to 15 minutes, or until done. Transfer the pork to a platter and allow the meat to rest for 10 minutes before carving.
    4. Meanwhile, in a small bowl, mix together the peach salsa ingredients. Slice the pork and serve with peach salsa.
    Low Sodium
    Grilling
    Mexican/Southwestern
    Dinner
    Budget Friendly
    Lunch
    Main Dish
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      3 oz pork, 1/4 cup salsa


    • Amount per serving



      Calories





      165

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      60mg

      20%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      23g

    • Potassium
      600mg
      13%

    Ingredients

    black pepper
    1/4 tsp

    red onion (finely diced)
    1/2 cup

    pork tenderloin
    1 lbs

    garlic powder
    1/2 tsp

    peaches (peeled and diced)
    2

    dried oregano (dried)
    1 tsp

    green bell pepper (finely diced)
    1