Italian · Lunch
Three Cheese and Meat Board (Low-Calorie)
An Italian antipasto board built on roasted pork tenderloin paired with part-skim mozzarella, light ricotta and shaved Parmesan, fresh vegetables and grapes, finished with a light drizzle of olive oil and red wine vinegar.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
355Calories
38.2gProtein
16.5gFat
14.1gCarbs
11.8gSugar
1.8gFiber
515mgSodium
109mgChol
6.9gSat Fat
695mgPotassium
272mgCalcium
1.8mgIron
1.6mcgVitamin B12
12mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Pat the pork tenderloin dry and season with salt, black pepper and dried oregano on a cutting board.
2
Sear
Heat a small oven-safe skillet over medium-high heat and sear the pork tenderloin 2 minutes per side until golden crust forms.
3
Roast
Transfer the skillet to a 400°F oven and roast 6 minutes until an instant-read thermometer reads 145°F.
4
Build
Arrange the mozzarella, ricotta and Parmesan on one side of a board, then add the sliced pork tenderloin, halved tomatoes, sliced cucumber, halved grapes and torn basil. Drizzle with olive oil and red wine vinegar.
5
Plate
Serve the board at room temperature so cheeses stay soft and pork remains juicy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 1 1/2 oz42g part-skim mozzarella
- 2 tbsp30g light ricotta
- 0.8 oz24g shaved Parmesan
- 88 cherry tomatoes
- 11 cucumber
- 1616 red grapes
- 2 tsp10ml olive oil
- 1 tsp1 tsp red wine vinegar
- 1/2 tsp1/2 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 44 fresh basil leaves
