Pork Steaks with Roasted Summer Squash Salsa
from Clean Eating Magazine Serves 4
Ingredients:
Olive oil cooking spray
3 medium tomatoes, cored and cut in half horizontally (I used 1 1/2 cups Pomi chopped tomatoes)
1 each zucchini and summer squash, cut lengthwise into 1/4 inch slices
1 medium red onion, cut in half horizontally (I used half of a sweet onion)
1 jalapeno pepper, seeded and cut in half lengthwise (wear gloves when handling hot peppers!)
3 Tbsp fresh lime juice
1 Tbsp olive oil
1 clove garlic, crushed (minced)
1/2 cup cilantro leaves, chopped
1/2 tsp sea salt, divided
1/4 tsp ground black pepper, divided
4 four-ounce pork tenderloin steaks (I used boneless pork chops from a local farm market)
Directions:
1. Heat oven to 475* and spray two large baking sheets with cooking spray. Scoop seeds out of tomato halves. Place vegetables (cut-side down) onto baking sheets in a single layer. Roast in preheated oven 10-12 minutes, turning once halfway through.
2. In a small bowl, combine lime juice, oil, garlic, cilantro, 1/4 tsp sea salt, and 1/8 tsp black pepper; set aside.
3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour the dressing over the vegetables and set aside.
4. Heat a medium skillet over med-high heat and mist with cooking spray. Sprinkle pork with remaining salt and pepper and cook approximately 3-4 minutes per side. Serve each pork steak with 1 cup squash salsa.
We served these with sides of blackened green beans (no onions this time) and red quinoa. The H had leftover salsa mixed with leftover quinoa for lunch.
Nutrients per serving (4oz pork, 1 cup salsa): Calories - 204 Total fat - 6g Saturated fat - 1g Carbs - 10g Fiber - 2g Sugars - 5g Protein - 26g Sodium - 326mg Cholesterol - 74mg
