Pork Tenderloin with Zucchini and Onions

  • Cooking spray
  • 1 pork tenderloin -- about 1 lb., trimmed of visible fat
  • 2 c. cubed zucchini
  • 1 large red onion, cut into wedges
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cloves garlic, minced

Preheat the oven to 425 degrees.

Heat a large skillet with a metal handle over medium heat. Spray evenly with cooking spray and add the pork tenderloin. Brown evenly, turning occasionally to avoid burning.

Meanwhile, prepare the vegetables and toss with the salt, pepper and garlic.

Remove the skillet from the heat and arange the vegetables around the pork tenderloin. Insert a probe thermometer into the thickest part of the tenderloin and place the skillet into the preheated oven. Bake for 30 minutes or until the thermometer registers 160 degrees.

Remove the skillet from the oven and transfer the vegetables to a serving platter. Cover the skillet and allow the pork to rest for about 5 minutes. Then transfer it to a cutting board and slice it into one inch thick slices. Arrange the pork over the vegetables on the serving platter. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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