Ingredient Notes

As at all times – scroll down for the total recipe with measurements!

• Zucchini, pink bell pepper, pink onion, grape tomatoes: We love this vegetable combo, however you possibly can simply alter to what you could have or what’s on sale. A distinct shade pepper, a special summer season squash (as an alternative of zucchini), cherry tomatoes as an alternative of grape – all choices that can work!
• Kalamata olives: Olives are non-compulsory, so should you’re not a fan, omit them. When you do add them, be sure that they’re pitted. Different varieties of olives would work, too. When you don’t love olives, strive capers or artichoke hearts as an alternative.
• Pork tenderloin: Search for pork tenderloin that has some marbling to it and that’s pinkish-red in shade. Skip cuts which are pale or have darkish spots on the fats.
• Cooked rice, couscous, quinoa, or orzo: Serve the sheet pan dinner with a cooked grain to take in the juices from the pork, veggies, and saucy roasted tomatoes.
• Crumbled feta: Garnish the dinner with feta cheese. Just like the olives, you possibly can skip the feta should you’d like, however I do advocate utilizing no less than one or the opposite for that salty, briny pop.

Methods to Make Mediterranean Pork Tenderloin

Put together. Preheat your oven to 425ºF and flippantly grease a big rimmed sheet pan (about 18 x 13 inches) with nonstick spray, olive oil spray, or a smear of olive oil. (When you’d like, you possibly can line it with parchment paper for simpler cleanup, however I’ve discovered that greens don’t brown and caramelize as properly once they’re on parchment.)

Season the greens. Add the entire veggies to the sheet pan, then drizzle the oil on high and sprinkle with salt and pepper. Toss to coat. (When you favor, you are able to do this with a big bowl and rubber scraper as an alternative.) Divide the veggies onto both facet of the pan, leaving a slender area within the center for the tenderloin.

Make the pork seasoning. Mix the olive oil, oregano, garlic, lemon zest, salt and pepper in a small bowl. 

Season the pork. Dry the pork tenderloin with paper towels; this helps the seasoning stick. Rub the seasoning over the pork, then place it within the middle of the pan between the veggies.

Cook dinner. Place the pan within the oven and roast for 20 to 25 minutes, or till the pork reaches 145°F. Let the pork relaxation for five minutes on a reducing board earlier than slicing. (If the pork will get completed earlier than the veggies, take away it from the pan to relaxation whereas the veggies proceed cooking a bit longer.)

Serve. Plate the veggies and sliced pork over your alternative of grains and end with feta, parsley, and lemon juice or wedges.

Straightforward Recipe Variations

• Strive totally different greens. Swap the zucchini for eggplant, use a inexperienced bell pepper as an alternative of pink, or swap the veggies for thinly sliced potatoes, which pair superbly with Mediterranean flavors.
• Use one other herb. Most herbs are native to the Mediterranean, so regardless that oregano is the one we most affiliate with Greek meals, you possibly can’t go mistaken with thyme, rosemary, or basil both. 
• Make it a salad. Hold it low carb by skipping the grains and serving the Mediterranean pork tenderloin and veggies over a mattress of spinach or salad greens. End with a drizzle of my Greek salad dressing.

Serving Ideas

Refrigerate: Switch leftover greens and sliced pork tenderloin to an hermetic container, or retailer the pork in a single container and the greens in one other. They’ll hold as much as 4 days within the fridge.

Freeze: Freeze the pork and greens in an hermetic container or freezer bag for as much as 2 months. A freezer bag is finest as a result of you possibly can press out the surplus air, which helps shield towards freezer burn. Thaw within the fridge earlier than reheating.

Reheat: Though you possibly can reheat pork tenderloin within the microwave, it’s finest to make use of the oven or range. For the oven, place the pork and greens in a roasting pan. There ought to be some liquid from the greens within the storage container, but when there isn’t, add a splash of broth or water to the pan. Cowl with foil and bake at 350ºF till the pork is warmed by way of. For the stovetop, merely warmth the pork and greens in a skillet coated with cooking spray over medium warmth. When you do use the microwave, strive to not overheat the pork to keep away from making it robust.

• Preheat oven to 425°F. Evenly grease a big rimmed sheet pan or flippantly spray it with nonstick cooking spray.

• Toss the zucchini, bell pepper, onion, tomatoes and olives with olive oil, salt and pepper on the sheet pan; unfold in a single layer, leaving an area within the middle of the pan for the pork tenderloin.

  1 medium zucchini, lower into ½ -inch rounds, 1 pink bell pepper, lower into ½ -inch items, ½ pink onion, lower into ½ -inch items, 1 pint cherry or grape tomatoes, ½ cup pitted Kalamata olives, non-compulsory, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse floor black pepper

• In a small bowl, mix olive oil, oregano, garlic, lemon zest, salt and pepper. Pat pork tenderloin dry utilizing paper towels. Rub seasoning combination evenly over the pork, and place it lengthwise within the middle of the pan, arranging the greens across the pork .

  1 pound pork tenderloin, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 garlic clove, minced or pressed, 1 teaspoon lemon zest, ½ teaspoon kosher salt, ¼ teaspoon coarse floor black pepper

• Roast for 20 to 25 minutes, till an on the spot‑learn thermometer reads 145°F. (If the pork will get completed earlier than the veggies, take away it from the pan to relaxation whereas the veggies proceed baking a bit longer.)

• Switch pork to a reducing board and let relaxation 5 minutes earlier than slicing.

• To serve, spoon the specified quantity of cooked rice, couscous, quinoa, or orzo on plates. Evenly divide the greens and sliced pork on high of the grains. Garnish with crumbled feta cheese, chopped parsley, and lemon wedges, as desired.

• Variations: When you favor, different greens could be substituted, comparable to eggplant, inexperienced bell pepper, broccoli, and so on. Any sort of summer season squash can be utilized. 
• Storage: Leftover greens and pork could be refrigerated in a coated container for as much as 4 days or frozen for as much as 3 months. For finest outcomes, reheat in a coated skillet on the range over medium warmth.
• Vitamin: The knowledge under is for the pork and greens and doesn’t embrace the cooked grain, feta, or parsley. 

Serving: 4oz. pork with greens, Energy: 272kcal, Carbohydrates: 12g, Protein: 26g, Fats: 14g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 9g, Trans Fats: 0.04g, Ldl cholesterol: 74mg, Sodium: 923mg, Potassium: 959mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2039IU, Vitamin C: 90mg, Calcium: 54mg, Iron: 3mg

Vitamin info is mechanically calculated, so ought to solely be used as an approximation.

Share a remark and score under! I like listening to what you suppose!