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Pork Tenderloin
with balsamic tomato and green beans / zucchini spears

Active: 30 min Total: 50 min
Summer flavors are in every component of this meal, whether you cook it on the grill or stovetop / oven.
Smarts: This is a great night to do your prep steps a day ahead. Pork tenderloin is a lean cut of meat, so marinating it builds a lot of flavor and makes it tender for serving.


Pork Tenderloin and Zucchini:
  • Lemons - 1 , zest of
  • Oil, cooking - 3 Tbsp + 1 Tbsp
  • Bragg's / coconut aminos - 2 Tbsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Pork tenderloin - 1 1/4 lbs
  • Zucchini - 1 lb , sliced into spears
  • Italian seasoning - 1 tsp
  • Stock, any type - 1/2 cup (only if cooking on stovetop / oven; skip if using grill)
  • Foil - for baking (only if cooking on stovetop / oven; skip if using grill)
Balsamic Tomato and Green Beans:
  • Green beans - 1 lb , 2" / 5 cm pieces
  • Tomatoes, cherry or grape - 1 1/2 cup , halved
  • Basil - 8 leaves , chopped
  • Balsamic Vinaigrette (ingredients listed separately) - ~6 Tbsp
Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 Tbsp
  • Maple syrup - 1 tsp (sub honey)
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp


  1. Make marinade - Zest lemons. Combine lemon zest, first part of oil (portion for pork / zucchini), aminos, garlic powder, and paprika. (Can be done up to 5 days ahead)
  2. Marinate pork - Combine pork with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Green beans - Chop green beans into 2” / 5 cm pieces. Place in a microwave safe bowl and cover with a damp paper towel. Microwave on high until green beans are tender, 3 to 4 minutes. (Can be done up to 5 days ahead)
  4. Make vinaigrette - (Double if making Tuesday’s meal.) Whisk together vinegar, maple syrup, and mustard. Add oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
  5. Zucchini / Tomatoes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  6. Basil - Chiffonade basil.

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  1. If cooking on a grill: Heat a grill to 450F / 232C, keeping one part over direct heat and one part over indirect heat.
  2. If cooking on the stovetop / oven: Heat oven to 450F / 232C.
  3. Remove pork from marinade (discard marinade) and season with some salt and pepper.
  4. Brush or toss zucchini spears with second part of oil (portion for pork / zucchini). Season with Italian seasoning and some salt.
  5. {grill}: Place pork and zucchini over direct heat. Cook, turning to sear on all sides, until both pork and zucchini are golden brown. Transfer to indirect heat and continue cooking with the lid closed until pork reaches 145F / 63C degrees and zucchini is tender.
  6. {stovetop / oven}: Brush an oven-safe skillet with some cooking oil and place over medium-high heat. Add pork and sear on all sides for 2 to 3 minutes, until golden brown.
  7. {stovetop / oven}: Pour stock into skillet. Place zucchini spears around or on top of pork. Cover loosely with foil and bake in the oven for 14 to 16 minutes or until pork reaches 145F / 63C degrees and zucchini is tender.
  8. Transfer pork to a cutting board and rest, covered, for 10 minutes.
  9. While pork rests, combine green beans and tomatoes. Add vinaigrette (reserve half if doubled) until dressed to your liking (you may not need the full portion for this evening). Add basil and toss to combine. Taste and season with some salt and pepper.
  10. Slice pork and serve with zucchini and green bean salad on the side. Enjoy!



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