Oregano Pork Tenderloin

Name: Oregano Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 pound pork tenderloin (whole, trimmed); 1 pound Russet potatoes (cut into 1/2-inch thick wedges); 2 Roma tomatoes (diced); 1 English cucumber (diced); 2 tablespoon olive oil; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 lemon (juiced); 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Herb-crusted roasted pork tenderloin with crispy golden potato wedges and a crisp Mediterranean tomato-cucumber salad.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.58/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound pork tenderloin (whole, trimmed)
1 pound Russet potatoes (cut into 1/2-inch thick wedges)
2 Roma tomatoes (diced)
1 English cucumber (diced)
2 tablespoon olive oil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 lemon (juiced)
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat oven to 425°F and line a large rimmed baking sheet with aluminum foil or parchment paper.
Toss potato wedges with 1 tablespoon of the olive oil, 1/2 teaspoon of the dried oregano, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Spread onto one half of the prepared baking sheet.
Rub pork tenderloin with 1/2 tablespoon of the olive oil, remaining 1/2 teaspoon dried oregano, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon of the salt, and remaining 1/4 teaspoon black pepper. Place on the other half of the baking sheet.
Roast in preheated oven for 22 to 25 minutes until pork reaches an internal temperature of 145°F and potatoes are golden and tender. Transfer pork to a cutting board and let rest for 5 minutes before slicing.
In a medium bowl, combine diced Roma tomatoes and English cucumber. Whisk remaining 1/2 tablespoon olive oil, lemon juice, and remaining 1/4 teaspoon salt, then toss with the vegetables.
Slice pork tenderloin into thick medallions and serve alongside the roasted potatoes and fresh Mediterranean salad.

Notes

Resting the tenderloin for 5 minutes retains all natural juices before slicing.

Nutrition (per serving)

Calories: 628
Protein: 54.7 g
Carbohydrates: 56.2 g
Fat: 22.5 g
Fiber: 6.4 g
Sodium: 1303 mg
Saturated Fat: 5.2 g
Sugar: 6.5 g
Cholesterol: 150 mg