Oregano-Garlic Pork Tenderloin

Herb-marinated roasted pork tenderloin served over warm garlic spinach and crispy roasted zucchini rounds.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.17/serving

Dietary

• Low-Saturated-Fat
• Low-Calorie
• High-Protein
• Low-Sugar
• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat

Tags

• roast
• healthy
• tangy

Ingredients

• 1.5 pound pork tenderloin (trimmed)
• 2 zucchinis (sliced into 1/2-inch rounds)
• 8 ounce baby spinach (fresh)
• 1.5 tablespoon olive oil (extra virgin)
• 4 clove garlic (minced)
• 1 tablespoon dried oregano
• 2 tablespoon lemon juice (fresh)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 425°F (220°C).
2. Whisk 1 tbsp olive oil, lemon juice, dried oregano, half the minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl, then rub evenly over pork tenderloin.
3. Arrange zucchini rounds on one side of a baking sheet tossed with 1/4 tbsp olive oil and 1/8 tsp salt. Place pork tenderloin on the other side.
4. Roast for 20-22 minutes until pork reaches an internal temperature of 145°F. Transfer pork to a board to rest for 5 minutes before slicing.
5. In a skillet over medium heat, warm remaining 1/4 tbsp olive oil and sauté remaining garlic and baby spinach with remaining 1/8 tsp salt and 1/4 tsp pepper for 2 minutes until wilted.
6. Serve sliced pork tenderloin alongside warm garlic spinach and roasted zucchini.

Nutrition (per serving)

• Calories: 345
• Protein: 42.1 g
• Carbohydrates: 15.3 g
• Fat: 11.4 g
• Fiber: 8.1 g
• Sodium: 588 mg
• Saturated Fat: 3.1 g
• Sugar: 2.5 g
• Cholesterol: 113 mg