Name: Seared Pork Tenderloin with Roasted Carrots and Tomato-Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Pork Tenderloin; 2 cups sliced Carrots; 1 cup chopped Cucumber; 1 cup chopped Tomato; 2.5 teaspoons Olive Oil; 2 tablespoons Nonfat Greek Yogurt

Seared Pork Tenderloin with Roasted Carrots and Tomato-Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Roasted Carrots and Tomato-Cucumber Salad

Pork tenderloin seared and roasted with carrots, served alongside a fresh tomato-cucumber salad and a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

45.7g

Fat

19.3g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Pork Tenderloin

2 cups sliced Carrots

1 cup chopped Cucumber

1 cup chopped Tomato

2.5 teaspoons Olive Oil

2 tablespoons Nonfat Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced carrots with one teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet.
3
Roast the carrots for 20 to 25 minutes until tender and slightly caramelized.
4
Season the pork tenderloin with salt, pepper, and dried oregano.
5
Heat the remaining olive oil in an oven-safe skillet over medium-high heat and sear the pork on all sides until golden brown.
6
Transfer the skillet to the oven and roast the pork for 10 to 12 minutes or until the internal temperature reaches 145°F.
7
While the pork rests, toss the chopped cucumbers and tomatoes together with a pinch of salt and a squeeze of lemon if desired.
8
Slice the pork and serve alongside the roasted carrots and salad, topped with a dollop of Greek yogurt.