Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick spray. Pat pork dry. Place in prepared pan. Combine yogurt, salt, 1/4 teaspoon pepper, coriander, cumin, cinnamon, and turmeric; spread all over pork.
Use plain Greek yogurt, turmeric, cinnamon, coriander, and cumin to rub on oven-roasted pork for additional flavor.
Servings and Ingredients
|1 (1-1/4-to-1-1/2 lbs.) Midwest Pork tenderloin|
|¼ c. Hy-Vee plain Greek yogurt|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper, plus additional for serving|
|¼ tsp. ground coriander|
|¼ tsp. Hy-Vee ground cumin|
|¼ tsp. Hy-Vee ground cinnamon|
|¼ tsp. ground turmeric|
|2 c. Hy-Vee Short Cuts zucchini and/or yellow summer squash coins|
|1 white onion, cut into wedges|
|3 tsp. Gustare Vita extra-virgin olive oil, divided|
|½ c. cherry tomatoes|
|½ c. Hy-Vee Greek Kalamata pitted olives|
|4 clove(s) garlic|
|1 c. fresh baby spinach|
|Desired garnishes, such as: lemon wedges, fresh mint, and/or chopped fresh curly parsley|
|2 c. orzo, hot cooked, for serving|
Things To Grab
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Paper towels
- Meat thermometer
- Large serving platter.
Toss zucchini and summer squash coins and onion with 1 teaspoon oil; add to pan. Roast for 10 minutes. Toss tomatoes, olives, and garlic with remaining 2 teaspoons oil; add to pan. Roast for 10 to 14 minutes more or until pork is done (145 degrees) and vegetables are tender.
Transfer pork to a cutting board; cover and let rest 3 minutes. Add spinach to vegetables in pan. To serve, cut pork into slices. Transfer to platter with vegetables. Garnish with lemon, mint, parsley, and additional black pepper. Serve with cooked orzo, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 95mg
- Sodium: 380mg
- Total Carbohydrates: 9g
- Protein: 33g