Souvlaki-Style Pork Tenderloin With Mixed Vegetables
This simple recipe is a healthy spin on everyone’s favourite Greek culinary staple: souvlaki. We’ve swapped sweet potatoes for the traditional white potatoes and added other colourful veggies to boost the nutrient content.
HANDS-ON TIME: 25 minutes
TOTAL TIME: 30 minutes
MAKES: 4 servings
Sprinkle pork with ½ tsp of the oregano and half each of the pepper and salt. In large nonstick skillet, heat half of the oil over mediumhigh heat; brown pork all over, about 5 minutes. Transfer to foil-lined rimmed baking sheet; bake in 425°F (220°C) oven until just a hint of pink remains inside, about 12 minutes. Transfer to cutting board; let stand for 3 minutes before slicing. Meanwhile, in same skillet, heat remaining oil over medium heat; cook sweet potatoes, stirring, until lightly browned, about 3 minutes. Stir in onion, garlic and remaining oregano. Cook, stirring often, until onions are slightly softened, about 2 minutes. Add broth and ¼ cup water; bring to boil. Reduce heat, cover and simmer just until sweet potatoes are tender, about 6 minutes. Add zucchini, red pepper and remaining pepper and salt; cook, stirring, until zucchini is tender, about 3 minutes. Stir in lemon juice. Transfer to platter; add pork. Garlic Yogurt Sauce: Stir yogurt with garlic; serve with pork and vegetables. PER SERVING: about 293 cal, 31 g pro, 5 g total fat (1 g sat. fat), 32 g carb (5 g dietary fibre, 13 g sugar), 62 mg chol, 309 mg sodium, 984 mg potassium. % RDI: 10% calcium, 21% iron, 174% vit A, 125% vit C, 24% folate.