NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Olive oil

1 cup Bell peppers

0.5 cup Red onion

1 tsp Garlic powder

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the bell peppers and red onion into thin strips, ensuring they are uniform in size for even roasting.

• 3

  Pat the pork tenderloin dry with a paper towel to ensure a good sear, then rub it with half of the olive oil, sea salt, black pepper, and garlic powder.

• 4

  In a mixing bowl, toss the sliced peppers and onions with the remaining olive oil, dried oregano, and red pepper flakes until well coated.

• 5

  Place the pork tenderloin in the center of the sheet pan and surround it with the seasoned vegetable mixture.

• 6

  Roast in the oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender and slightly charred.

• 7

  Remove from the oven and let the pork rest for at least 5 minutes before slicing into medallions to lock in the juices.

• 8

  Serve the sliced pork alongside the zesty roasted peppers and onions, drizzling any remaining pan juices over the top.