With Lemon-Herb Rub, Zucchini, and Bell Pepper Sauté
$9.95 per serving
Prep & Cook Time:40-50 min.
Cook Within:6 days
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.
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You Will Need
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.
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.
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.
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.
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.