Easy for Entertaining
Pork Tenderloin with Spanish Potatoes
Melon Salad with Yogurt Drizzle
Ingredients
- 2 lb small red potatoes, cut in half
- 2 pork tenderloins, trimmed
- ¼ cup olive oil
- 1 Tbsp salt
- 2 tsp smoked paprika (or use regular)
- ¾ tsp cayenne pepper
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Bring potatoes and water to cover to a boil over medium-high heat; boil 3 minutes. Drain and pat dry.
- Preheat grill to medium-high heat. Brush pork with 2 Tbsp oil. Toss potatoes with 2 Tbsp oil.
- Combine salt, paprika, and cayenne pepper. Sprinkle each tenderloin with 2½ tsp spice blend.
- Grill pork, covered, 10 minutes per side or until a meat thermometer reads 145°F. Grill potatoes, in a grill basket, 6 to 8 minutes or until tender, turning often.
- Let pork stand 3 minutes. Toss potatoes with ¾ tsp spice blend and parsley. Slice pork, and serve with potatoes.
Side Dish Ingredients
- ½ cup 2% reduced-fat plain Greek yogurt
- ⅓ cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp honey
- 4 cups chopped honeydew
- 3 yellow tomatoes, peeled, seeded, and chopped
- 8 green onions, thinly sliced
- 1 cup chopped fresh mint
- 1 tsp salt
- ½ tsp pepper
- ½ cup crumbled goat cheese
Side Dish Instructions
- Whisk together yogurt, oil, lemon juice, and honey.
- Toss together honeydew, tomatoes, onions, mint, salt, pepper, and cheese. Drizzle each serving with yogurt mixture.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
