Keto: BBQ Pork Tenderloin
over Tzatziki with Grilled Lemon & Veggies
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
How sweet it is! Put halved lemon on the barbecue and watch how the juices sizzle and the sharp citrus caramelizes in the heat. It’s a good-looking garnish for prize portions of pork tenderloin. The cut is a barbecue champion, seasoned with a medley of Greek-inspired herbs and falling into generous slices. Laced with tzatziki and graced with grilled zucchini and sweet peppers, these ketogenic plates sure are photogenic!
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 200g Mini sweet peppers
- 1 Lemon
- 2 Zucchini (green, yellow or heirloom)
- 60g Garlic-cucumber yogurt (tzatziki)
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk
You will need:
Zester
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
28 g
Saturated Fat
5 g
Sodium
360 mg
Total Carb
15 g
Sugars
8 g
Protein
43 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise; halve crosswise. Halve and seed the sweet peppers lengthwise. Zest and halve the lemon.
Grill the pork
Reduce the BBQ heat to medium-high. Pat the pork* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, flipping at least twice, 10 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the zucchini, sweet peppers & lemon
Meanwhile, add the zucchini and sweet peppers to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min. per side, until tender. Transfer to a large bowl. Add the lemon, cut-sides down, to the BBQ (or to the same grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 3 min., until slightly charred.
Make the vinaigrette
In a small bowl, combine the lemon zest, remaining spices and 3 tbsp oil (double for 4 portions).
Dress the zucchini & sweet peppers
To the bowl of zucchini and sweet peppers, add ⅔ of the vinaigrette and S&P; toss well.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the pork, zucchini and sweet peppers. Drizzle the pork with the remaining vinaigrette. Garnish with the lemon. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
