Thyme and Paprika Pork Tenderloin with Roasted Peppers and Rice

Name: Thyme and Paprika Pork Tenderloin with Roasted Peppers and Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions); 2 red bell peppers (medium, seeded and sliced into 1/2-inch strips); 2 zucchinis (medium, sliced into 1/2-inch half-moons); 2 tablespoon olive oil; 1 teaspoon smoked paprika; 0.5 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 package microwave jasmine rice (8.5 oz pouches)

Tender pork medallions roasted with sweet bell peppers and zucchini seasoned with aromatic thyme and smoky paprika, served over warm fluffy rice.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.81/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Low-Cholesterol
Low-Saturated-Fat
Low-Sugar
Low-Fat
Low-Calorie

Ingredients

1 pound pork tenderloin (trimmed and sliced into 1/2-inch medallions)
2 red bell peppers (medium, seeded and sliced into 1/2-inch strips)
2 zucchinis (medium, sliced into 1/2-inch half-moons)
2 tablespoon olive oil
1 teaspoon smoked paprika
0.5 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 package microwave jasmine rice (8.5 oz pouches)

Instructions

Preheat your oven to 425°F and line a large rimmed baking sheet with aluminum foil or parchment paper.
Place the sliced red bell peppers and zucchinis on one side of the baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the dried thyme. Toss to coat evenly and spread in a single layer.
Place the pork tenderloin medallions on the other side of the baking sheet. Rub the medallions with the remaining 1 tablespoon of olive oil, then season all over with the smoked paprika, remaining 1/4 teaspoon of dried thyme, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
Roast in the oven for 15 to 18 minutes, until the vegetables are tender-crisp with browned edges and the pork medallions register an internal temperature of 145°F with a meat thermometer.
While the pork rests for 3 minutes, microwave the rice pouches according to the package directions (about 90 seconds per pouch). Serve the pork medallions and roasted vegetables over warm rice.

Notes

Leftovers can be packed into airtight containers with the rice, pork, and vegetables together, and reheated in the microwave for 1 to 2 minutes.

Nutrition (per serving)

Calories: 462
Protein: 29.3 g
Carbohydrates: 55.3 g
Fat: 14 g
Fiber: 3.6 g
Sodium: 802 mg
Saturated Fat: 2.5 g
Sugar: 6.8 g
Cholesterol: 75 mg