Mediterranean Marinated Pork Tenderloin with Warm Potato & Zucchini Salad
A light and wholesome Mediterranean-style meal featuring herb-marinated pork tenderloin and a warm salad of roasted potatoes and zucchini.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 1.5 g Dried Oregano
- 7.5 g Fresh parsley
- 2.25 g Garlic
- 7.5 g Lemon juice
- 11.25 g Olive oil
- 227 g Pork Tenderloin
- 112.5 g Potato
- 225 g Zucchini
Instructions
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, parsley, salt and pepper. Add pork tenderloin and marinate for at least 20 minutes.
- Preheat oven to 425°F. Dice potatoes and zucchini into bite-sized pieces.
- Toss potatoes and zucchini with olive oil, salt and pepper. Spread on a baking sheet and roast for 30–35 minutes, stirring halfway through.
- Heat a skillet over medium-high heat. Sear the marinated pork tenderloin on all sides until browned, about 8–10 minutes total.
- Transfer pork to oven and roast for 15–20 minutes or until internal temperature reaches 145°F. Let rest before slicing.
- Assemble bowls: place a bed of roasted vegetables, top with sliced pork tenderloin, and garnish with fresh parsley if desired.