Mediterranean Balsamic Pork Tenderloin Recipe
Mediterranean Marinated Pork Loin with vegetables makes for an easy one pan meal! High protein, low carb, and ready to eat in 45 minutes.
Ingredients
- 1 lb to 1 1/4 lb pork tenderloin
- 1/4 cup balsamic vinegar
- 1/4 – 1/3 c olive oil
- 1/2 tsp smoked paprika or regular paprika
- 1 tbsp honey (optional)
- 1 tsp minced garlic (2 cloves)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp dried oregano or 1 tbsp freshly chopped oregano
- Optional, 1 tsp dried rosemary or 1 tbsp fresh rosemary
- 2 tsp olive oil
- 2/3 cup sliced shallot or onion
- 2 oz sliced olives
- 1 small zucchini, thinly sliced
- Sea Salt/pepper, to taste.
Directions
- 1
Slice the pork tenderloin 1 inch to 1 1/4 thick (about 10 – 12 pieces). Place the sliced meat in a ziplock bag or large bowl.
- 2
Whisk together the balsamic marinade ingredients and add the marinade to the pork tenderloin slices, coating them evenly.
- 3
Marinate for 30 minutes to 1 hour in the fridge. (See notes for marinating longer)
- 4
Once marinated, remove the sliced pork from the fridge and let it come to room temperature, about 15-20 minutes.
- 5
Heat a skillet over medium heat. Add 2 teaspoons of olive oil and the onion. Sauté onion until fragrant and slightly brown. About 2-3 minutes.
- 6
Next add pork tenderloin strips and the remaining marinade sauce.
- 7
Cook on medium for 4-5 minutes then flip over pork slices.
- 8
Add in the olive and zucchini slices.
- 9
Cook for another 4-5 minutes or until pork is no longer pink reaching an internal temperature of 145 F and the marinade has reduced by 1/4th.
- 10
Remove the pork from the skillet, letting it rest for 3 minutes after cooking to redistribute juices.
- 11
Plate your pork and vegetables. Top with reduced marinade.
- 12
Adjust seasoning, salt and pepper, if desired.