Roasted Pork Tenderloin with Lemon Potatoes

Name: Roasted Pork Tenderloin with Lemon Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 pound pork tenderloin; 1 pound yellow potatoes (cut into 1-inch pieces); 1 red bell pepper (seeded and sliced); 1 yellow bell pepper (seeded and sliced); 3 tablespoon olive oil; 2 tablespoon lemon juice; 1.5 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon fresh parsley (chopped)

Tender pork tenderloin and colorful bell peppers roasted alongside crispy lemon potatoes, creating a vibrant and savory one-pan meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.56/serving

Dietary

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

Ingredients

1 pound pork tenderloin
1 pound yellow potatoes (cut into 1-inch pieces)
1 red bell pepper (seeded and sliced)
1 yellow bell pepper (seeded and sliced)
3 tablespoon olive oil
2 tablespoon lemon juice
1.5 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, combine the 1 pound yellow potatoes, 1 red bell pepper, and 1 yellow bell pepper.
Drizzle with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Spread the vegetables in a single layer on a large baking sheet.
In the same bowl (no need to wash), rub the 1 pound pork tenderloin with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Place the seasoned pork tenderloin on the baking sheet with the vegetables.
Roast for 20 minutes, then flip the pork and gently stir the vegetables. Continue to roast for another 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly browned.
Remove from oven, tent the pork with foil, and let it rest for 5 minutes before slicing. Garnish with fresh parsley if desired.

Notes

This meal reheats well in the microwave or oven. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 678
Protein: 53 g
Carbohydrates: 52.6 g
Fat: 29.5 g
Fiber: 9.1 g
Sodium: 1315 mg
Saturated Fat: 6.1 g
Sugar: 6.2 g
Cholesterol: 150 mg