Italian Roasted Pork Tenderloin
with Tomato-Olive Salad & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
How do you say showstopper in Italian? You don’t need to say a thing when serving this stunning paleo recipe. The pork is dusted with Mediterranean seasonings and carved into juicy slices. You’ll pair it with a bright salad and roasted asparagus spears for some winter green.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 0.5 Bunches of asparagus
- 280g Cherry tomatoes
- 50g Sliced red onions
- 30g Olives
- 30ml Apple cider vinegar
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
3 g
Sodium
670 mg
Total Carb
17 g
Sugars
8 g
Protein
42 g
Fibre
6 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus.
- On a lined sheet pan, toss the asparagus and ½ the onions with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 10 to 14 min., until tender.
- Sprinkle with ½ the garlic.
Cook the pork
- Meanwhile, pat the pork dry; season with ½ the remaining spices and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, halve the tomatoes.
- In a large bowl, combine the vinegar, remaining garlic, onions and spices, a drizzle of oil and S&P.
- Add the tomatoes and olives; stir well.
Plate your dish
- Divide the pork and vegetables between your plates.
- Spoon the salad over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
