I saw this recipe on The Chew and knew I had to try it. It was featured on an episode of people competing for the Weight Watchers challenge so you know it’s healthy! This recipe consists of a simple marinade, quick oven time, and a yummy sauce. The recipe originally called for a sear before roasting but I wanted to cut the cook time so I just roasted it in the oven without the sear and it was just as good! Keep note, if you don’t have fresh herbs on hand, it’s totally fine to use dried. This pork tenderloin is a must-try for a healthy meal!
Herbed Pork Tenderloin with Mint Yogurt
- 24 ounce Pork Tenderloin; trimmed of excess fat (about 2 medium size tenderloins)
- 2 tablespoons Oregano; fresh or dried
- 1 tablespoon Lemon Zest
- 1 tablespoon Orange Zest
- 3 cloves Garlic; smashed
- 2 1/2 tablespoons Olive Oil
- 1 large zippered plastic bag
- Kosher Salt
Minted Yogurt Sauce
- 8 ounces Greek Yogurt; fat free
- 1 tablespoon Fresh Mint
- 1 tablespoon Fresh Dill
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Kosher Salt
- pinch of Black Pepper
In a large zippered plastic bag, mix the Oregano, Thyme, Zest, Garlic and Olive Oil. Place the Pork Tenderloins inside the bag, coating them evenly. Then store in refrigerator anywhere from 2 to 24 hours (I stored mine overnight).
Place the refrigerated Pork Tenderloins into a pre-heated, 400 degree oven for 20-23 minutes, or until internal temperature reaches 140 degrees.
In the meantime, make the mint yogurt. Mix the Yogurt, Mint, Dill, Lemon Juice, Salt, and Pepper in a bowl, and vuala!
When the pork is done cooking, transfer it to a cutting board to rest for 5 minutes (to seal in all the juices). Slice into ¾” oval pieces. Allow 3-4 pieces per serving.
As usual, I served this over couscous but feel free to serve over quinoa, rice, or tabbouleh.