NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Pork Tenderloin

1 cup sliced Zucchini

1 cup chopped Red Bell Pepper

0.5 cup sliced Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 cloves minced Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Season the pork tenderloin generously with sea salt, cracked black pepper, and a pinch of dried oregano.

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.

• 4

  Place the pork in the skillet and sear on all sides until a deep golden-brown crust forms, about 2-3 minutes per side.

• 5

  While the pork sears, toss the zucchini, bell peppers, and red onion in a bowl with the minced garlic and balsamic vinegar.

• 6

  Remove the skillet from the heat and arrange the vegetable medley around the pork tenderloin.

• 7

  Transfer the skillet to the oven and roast for 15 to 18 minutes, or until the pork reaches an internal temperature of 145°F.

• 8

  Remove from the oven and let the pork rest on a cutting board for 5 minutes to allow the juices to redistribute.

• 9

  Slice the pork into thick medallions and serve alongside the roasted vegetables.