Cal Smart Lemon-Pepper Pork Tenderloin
with Fresh Salad
Inspired by the flavours of classic Greek cuisine, this Cal Smart dish pairs juicy lemon-pepper pork tenderloin with the timeless favourite Greek-style salad and creamy tzatziki. Happy eating!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
1 tbsp
Greek Seasoning
(Contains Sulphites)
113 g
Baby Tomatoes
30 g
Mixed Olives
(Contains Sulphites)
56 g
Red Onion
56 g
Baby Spinach
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ cup
Feta Cheese, crumbled
(Contains Milk)
200 g
Green Bell Pepper
56 mL
Tzatziki
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Quarter tomatoes. Core, then cut pepper into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain, then roughly chop or tear olives into bite-sized pieces.
Add onions, vinegar, 2 tbsp water and 1/2 tbsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves and onions soften, 2-3 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.
Pat pork dry with paper towels. Season with salt and Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Transfer pork to a plate. Cover loosely with foil and set aside to rest, 2-3 min.
While pork roasts, remove the bowl with pickled onions from the fridge. Stir in 1 tbsp oil (dbl for 4 ppl). Add spinach, peppers, tomatoes, olives and half the feta. Season with salt and pepper, then toss to combine.
Thinly slice pork. Divide salad and pork between plates. Top pork with tzatziki. Sprinkle remaining feta over top.
