Recipes
Marinated Pork and Potatoes
4 servings
50 minutes total (Active 20 minutes)
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Ingredients
- 6 cloves garlic
- ¼ cup lemon (or poppy seed) vinaigrette
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Large zip-top bag
- 1 pork tenderloin (about 1 lb)
- 1 lb baby potatoes
- 2 tablespoons fresh dill
- ½ cup plain, nonfat Greek yogurt
Prep
- Preheat oven to 425°F.
- Press garlic (or chop finely).
Steps
- Combine vinaigrette, vinegar, oregano, salt, pepper, and garlic. Reserve 2 tablespoons for later use; place remaining ¼ cup in bag. Add pork (wash hands); let stand 15 minutes (or up to 1 hour) to marinate, turning occasionally. Meanwhile, halve potatoes and chop dill.
- Transfer pork to baking sheet, discarding marinade; bake 10 minutes. Combine yogurt and dill.
- Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes. Toss potatoes with reserved marinade, then arrange in single layer around pork on baking sheet. Bake potatoes (while pork continues to bake) 8–10 minutes or until pork is 145°F and potatoes are tender when pierced with fork. Let pork stand 5 minutes to rest. Slice pork and serve with dill yogurt and potatoes.
Amount per ¼ recipe serving: Calories 260, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 490mg, Total Carb 22g, Fiber 2g, Sugars 2g, Protein 26g, Calc 8%, Vitamin A 0%, Vitamin C 8%, Iron 10%