Stovetop
Ground Pork
Mediterranean Pork Sheet-Pan Meal
A simple and healthy meal - with minimal cleanup! Juicy seared pork and crispy roasted potatoes cook together on one pan, then are finished with a zesty lemony drizzle and a bright Mediterranean-style salad topper.
Prep:
15 minutes
Cook:
25 minutes
Serves:
4
Best Cuts:
Cooking Method:
Ingredients
- 1 lb (454 g) pork tenderloin
- 1/2 tsp (2 mL) salt, divided
- 1/4 tsp (1 mL) pepper, divided
- 4 tsp (20 mL) oil, divided
- 1.5 lb (680 g) mini potatoes, cut in half
- Chopped fresh parsley, for garnish
Mediterranean Salad Topper:
- 2 tbsp (30 mL) oil
- 1 tsp (5 mL) lemon zest
- 2 tbsp (30 mL) lemon juice
- 1tsp (5 mL) honey
- 1 clove garlic, minced
- 1/4 tsp (1 mL) salt
- Pinch pepper
- 2 cups (500 mL) chopped tomato
- 2 cups (500 mL) chopped cucumber
- 1 can (14 oz/398 mL) no-added-salt canned chickpeas, drained and rinsed
- 2 tbsp (30 mL) finely chopped red onion
- 1/4 cup (60 mL) crumbled feta cheese
- 1 tbsp (15 mL) finely chopped parsley
Cooking Instructions
Step 1
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Step 2
Season pork tenderloin all over with half each of the salt and pepper.
Step 3
Heat 2 tsp (10 mL) of the oil in a skillet over medium high heat. Sear tenderloin on all sides, for about 1 minute per side, until golden brown. Transfer to centre of prepared pan.
Step 4
Toss potatoes with remaining oil, salt, and pepper, and arrange around the tenderloin.
Roast for 18 to 20 minutes, until pork reaches an internal temperature of 155°F (70°C), and potatoes are cooked through and browned. Cover and rest pork for 10 minutes before slicing.
Step 5
Mediterranean Salad Topper: Meanwhile, in a small bowl, whisk together oil, lemon zest and juice, honey, garlic, salt, and pepper.
Step 6
In a bowl combine tomato, cucumber, chickpeas, onion, feta, and parsley. Add 3 tbsp (45 mL) of the dressing and toss to combine.
Step 7
Return sliced pork to sheet pan and serve with Mediterranean Salad Topper. Drizzle pork and potatoes all over with remaining dressing and parsley.
Nutrition per serving (1/4 recipe): 550 calories, 39 g protein, 21 g fat, 53 g carbohydrate, 8 g fibre, 8 g sugars, 610 mg sodium.
If your potatoes are a little larger, cut them into quarters, or when pork is cooked through, remove it from the sheet pan to rest and return the potatoes to the oven until cooked through.
Meal prep like a pro! Double the salad and roast 2 pork tenderloins at once. Use them to create easy Mediterranean pitas (with a dollop of tzatziki) later in the week.
