Italian · Lunch
Cured Meat and Melon Board (High-Protein)
An Italian antipasto board pairing cured prosciutto and seared pork tenderloin with fresh cantaloupe, mozzarella, and cannellini beans. High in protein and fiber, finished with cracked black pepper, olive oil, lemon juice, and peppery arugula for a savory-sweet contrast.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
519Calories
58.2gProtein
20.6gFat
26.7gCarbs
13.2gSugar
6.9gFiber
1342mgSodium
168mgChol
8.1gSat Fat
1098mgPotassium
250mgCalcium
3.8mgIron
1.9mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the pork tenderloin dry and season both sides with black pepper on a cutting board.
2
Sear
Heat the olive oil in a small skillet over medium-high heat and sear the pork tenderloin 3-4 minutes per side until the internal temperature reads 145°F (63°C).
3
Rest
Let the pork sit for 5 minutes, then slice into thin medallions.
4
Plate
Arrange the pork, prosciutto, cantaloupe, mozzarella, cannellini beans, and arugula on a board. Squeeze lemon juice over the fruit and cheese, then finish with a final crack of black pepper before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2.8 oz40g, about 3 thin slices prosciutto
- 11 oz311g cantaloupe
- 4.2 oz120g fresh mozzarella
- 5.2 oz150g cannellini beans
- 2 cup40g arugula
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp black pepper, cracked
- 11 lemon, juiced
