Meal Kit

Greek-Style Pork Tenderloin

With Lemon-Herb Rub, Zucchini, and Bell Pepper Sauté

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Watching your calories and carbs, but still want all of the flavors you crave? This Greek-inspired tenderloin boasts juicy medallions slathered in a marinade of garlic and Mediterranean herbs. It’s paired with roasted lemons and a vegetable sauté that will leave you full and proud of your killer chef skills.

In Your Box (serves 2)

  • 1 Zucchini
  • 1 Lemon
  • 1 Red Bell Pepper
  • 2 Parsley Sprigs
  • 1 Rosemary Sprigs
  • 2 Oregano Sprigs
  • 2 oz. Thyme Sprigs
  • 3 Garlic Cloves
  • 1 Yellow Onion
  • 14 oz. Pork Tenderloin

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and line 2 baking sheets with foil or use 2 nonstick baking sheets. Thoroughly rinse produce and pat dry. Slice zucchini into thin strips. Halve lemon and zest one half. Remove the membrane (spiny white innards) and seeds of bell pepper, and chop into thin strips. Roughly chop parsley.

    Stem rosemary, oregano, and thyme and roughly chop leaves. Finely mince garlic. Peel onion and chop into strips. Rinse the pork tenderloin and pat dry.

  2. 2

    Roast the Vegetables

    In a mixing bowl, combine onion, bell pepper, and zucchini with 1 tsp. olive oil and a pinch of salt and pepper. Spread vegetables with minimal overlap on one prepared baking sheet. Place in oven to roast for 12-15 minutes, or until vegetables are caramelized and tender. Remove from oven and keep warm until ready to serve.

  3. 3

    Rub the Tenderloin

    While vegetables are roasting, prepare the tenderloin. In a clean mixing bowl, combine oregano, rosemary, thyme, garlic, juice of half the lemon to taste, 1 tsp. olive oil, a pinch of salt and pepper and half the parsley (reserving remaining for garnish). Add tenderloin and coat completely with the herb mixture.

  4. 4

    Roast the Tenderloin

    Place the tenderloin on second prepared baking sheet. Add lemon halves (including the used half) to the baking sheet. Place in oven to roast for 35 minutes, or until internal temperature reaches 140 degrees. Remove from oven and allow to rest for 5 minutes before slicing to ensure juiciness. Slice tenderloin into ½" thick pieces.

  5. 5

    Plate the Dish

    Add a serving of roasted vegetables to a plate. Arrange 5-6 slices of tenderloin against the vegetables.Garnish with roasted lemon half, lemon zest (if desired), and remaining parsley.

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