with Lemony Potato & Zucchini Hash

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Name: Roasted Pork Tenderloin
Prep time: 30 min
Cook time: 6 h
Total time: 6 h
Yield: 2
Cuisine: not set
Ingredients: 12 ounces pork tenderloin; 12 ounces Yukon potatoes; 1 lemon; 2 scallions; 2 cloves garlic; 1 zucchini; 1/4 ounce cilantro

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INGREDIENTS

12 ounces pork tenderloin
12 ounces Yukon potatoes
1 lemon
2 scallions
2 cloves garlic
1 zucchini
1/4 ounce cilantro

INSTRUCTIONS

1 Roast the potatoes: Wash and dry all produce. Preheat the

oven to 450 degrees. Dice the potatoes into ½-inch cubes. Toss the

potatoes on a baking sheet with a drizzle of olive oil and a pinch of

salt and pepper. Place in the oven for 20-25 minutes, tossing halfway

through cooking, until golden brown.

2 Prep the remaining ingredients: Dice the zucchini into ½-inch

cubes. Trim the ends of the scallions, then thinly slice. Mince the

garlic. Pick the cilantro leaves off the stems. Halve the lemon,

cutting one half into wedges.

3 Cook the pork: Pat dry the pork with a paper towel. Heat a drizzle

of olive oil in a large pan over medium-high heat. Season the pork

on all sides with salt and pepper. Add the pork to the pan and sear

for 2-3 minutes per side, until golden brown all around. Place onto

a baking sheet in the oven to finish cooking for 12-15 minutes, until

cooked to desired doneness.

4 Start the hash: With about 5 minutes left to go on the pork, heat

another drizzle of olive oil in the same pan over medium-high heat.

Add the garlic, scallions, and zucchini to the pan and cook, tossing

for 4-5 minutes, until softened and slightly golden brown.

5 Finish the hash: Once the pork is finished, set aside to rest for 5

minutes. Add the potatoes to the pan with the zucchini and toss with

a squeeze of lemon. Season to taste with salt and pepper.

6 Plate and serve: Slice the pork and serve on a bed of lemony

potato and zucchini hash. Serve with a wedge of lemon, sprinkle

with the cilantro leaves.

NOTES

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Roasted Pork Tenderloin

12 ounces pork tenderloin
12 ounces Yukon potatoes
1 lemon
2 scallions
2 cloves garlic
1 zucchini
1/4 ounce cilantro

1 Roast the potatoes: Wash and dry all produce. Preheat the
oven to 450 degrees. Dice the potatoes into ½-inch cubes. Toss the
potatoes on a baking sheet with a drizzle of olive oil and a pinch of
salt and pepper. Place in the oven for 20-25 minutes, tossing halfway
through cooking, until golden brown.
2 Prep the remaining ingredients: Dice the zucchini into ½-inch
cubes. Trim the ends of the scallions, then thinly slice. Mince the
garlic. Pick the cilantro leaves off the stems. Halve the lemon,
cutting one half into wedges.
3 Cook the pork: Pat dry the pork with a paper towel. Heat a drizzle
of olive oil in a large pan over medium-high heat. Season the pork
on all sides with salt and pepper. Add the pork to the pan and sear
for 2-3 minutes per side, until golden brown all around. Place onto
a baking sheet in the oven to finish cooking for 12-15 minutes, until
cooked to desired doneness.
4 Start the hash: With about 5 minutes left to go on the pork, heat
another drizzle of olive oil in the same pan over medium-high heat.
Add the garlic, scallions, and zucchini to the pan and cook, tossing
for 4-5 minutes, until softened and slightly golden brown.
5 Finish the hash: Once the pork is finished, set aside to rest for 5
minutes. Add the potatoes to the pan with the zucchini and toss with
a squeeze of lemon. Season to taste with salt and pepper.
6 Plate and serve: Slice the pork and serve on a bed of lemony
potato and zucchini hash. Serve with a wedge of lemon, sprinkle
with the cilantro leaves.

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Nutrition

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Serving Size: 1 Serving (516g)
Recipe Makes: 2 Servings

Calories: 392
Calories from Fat: 71 (18%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.2g
Cholesterol 110.6mg		34 %
Sodium 113.9mg		4 %
Potassium 1793.5mg		47 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 34.7g
Protein 41.2g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 392

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