NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp olive oil

0.5 cup whole wheat penne

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp red wine vinegar

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Season the pork loin evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in an oven-safe skillet over medium-high heat.

• 4

  Sear the pork for 2 minutes per side until a golden-brown crust forms.

• 5

  Transfer the skillet to the oven and roast for 8 to 10 minutes until the internal temperature reaches 145°F.

• 6

  While the pork roasts, cook the whole wheat penne according to package directions until al dente, then drain and rinse with cold water.

• 7

  Halve the cherry tomatoes and finely dice the cucumber.

• 8

  In a large mixing bowl, whisk the red wine vinegar with a teaspoon of water and toss with the cooked pasta, tomatoes, cucumber, and fresh parsley.

• 9

  Slice the roasted pork into thin rounds and serve immediately alongside the chilled pasta salad.