Pork Tenderloin with Chive Oil
Lemon-Herb Tomato-and-Zucchini Noodles
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- ⅛ tsp garlic powder
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 5 Tbsp olive oil, divided
- ½ (1-oz) pkg fresh chives
Instructions
- Preheat oven to 425°F. Rub pork with garlic powder, ¼ tsp salt, and pepper. Cook in 1 Tbsp hot oil in a large cast-iron or ovenproof skillet over medium-high heat 5 minutes or until browned on all sides.
- Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted into pork reads 145°F; let stand 5 minutes before slicing.
- Meanwhile, process ¼ cup oil, chives, and ¼ tsp salt in a blender until smooth. Serve desired amount of chive oil with pork.
Side Dish Ingredients
- ½ (16-oz) pkg zucchini noodles
- ½ pint grape tomatoes
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ Tbsp chopped fresh basil
Side Dish Instructions
- Cook zucchini, tomatoes, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat, stirring often, 3 minutes.
- Stir in lemon juice, and cook 2 minutes or until juice is evaporated. Stir in basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
285
|
85
|
370
|
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