Cal Smart Zesty Garlic Pork Tenderloin
with Fresh Greens and Olive Salad- Milk
- Sulphites
Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy zesty garlic pork tenderloin with Greek-style salad and creamy yogurt sauce. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
340 g
Pork Tenderloin
1 unit(s)
Green Bell Pepper
½ unit(s)
Red Onion
2 unit(s)
Tomato
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
45 mL
Yogurt Sauce
(Contains: Milk)
30 g
Mixed Olives
(Contains: Sulphites)
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut tomatoes into 1/2-inch pieces. Season with salt and pepper directly on cutting board.Core, then cut pepper into 1/4-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices. Drain, then roughly chop or tear olives into bite-sized pieces.
Add onions, vinegar, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves and onions soften, 2-3 min. Remove from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.
On a separate cutting board, pat pork dry with paper towels. Season with salt and Zesty Garlic Spice Blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. Transfer 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.
Meanwhile, remove the bowl with pickled onions from the fridge. Stir in 1 tbsp (2 tbsp) oil. 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 yogurt sauce. Sprinkle remaining feta over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The yogurt sauce over the tenderloin was delicious, and many enjoyed the olives in the salad.
- Ease of prep: Some found the cooking instructions suboptimal; consider adjusting the order for better results.
- Suggestions: Reduce cooking time for the pork to keep it juicy; pan-fry and roast for half the suggested time each.
- Portions: Consider increasing the amount of spinach and reducing tomatoes in the salad for better balance.
