If you're pressed for time, and who isn't these days, then this is truly the recipe for you.
It takes only about 20 minutes of prep time and about 20 minutes of roasting time. Add some side veggies and a salad and you're ready to go.
Sometimes I serve this with roasted sweet peppers or with zucchini and sun-dried tomatoes but this time I served it with potatoes and carrots. Whatever your choice of vegetables, I think this dish needs color on the plate but that's just my opinion.
Savory Pork Tenderloin
½ teaspoon dried, crushed oregano
¼ teaspoon dried, crushed rosemary
¼ teaspoon dried, crushed thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 pork tenderloin….weighing about 1 pound
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
1 6 ounce container plain Greek yogurt
2 garlic cloves, minced
1 teaspoon shredded lemon zest (avoid using the bitter pith)
dried chives for garnish
Preheat the oven to 425 degrees.
In a small bowl, combine the first 4 dry ingredients. Rub the mixture all over the pork tenderloin. Place the pork, covered, in the refrigerator for about an hour.
When ready to prepare the dish:
In an oven-proof pan, heat the Milanese Gremolata Olive oil to a medium heat. Cook the pork tenderloin for about 5-8 minutes, turning it to be sure all sides are browned.
Place the oven-proof pan ( with the pork) in the hot oven and roast for about 20 minutes or until the pork is just done.....Be sure not to overcook the pork. Remove from the oven and let the meat rest for several minutes before slicing.
Combine the yogurt, lemon zest and garlic. Top the pork slices with the yogurt mixture before serving and garnish with the chives.