This is the main content.
Marinated Pork and Potatoes
Recipes
Marinated Pork and Potatoes
4 servings
50 minutes total (Active 20 minutes)

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 nonfat plain Greek yogurt

Steps

    1. Preheat oven to 425°F. Press garlic (or chop finely). Combine garlic, vinaigrette, vinegar, oregano, salt, and pepper. Reserve 2 tablespoons marinade; place remaining ¼ cup in bag. Add pork to bag (wash hands); seal and let stand 15 minutes (or up to 1 hour) to marinate, turning occasionally.
    2. Meanwhile, halve potatoes and chop dill finely. Combine yogurt and dill.
    3. Transfer pork to baking sheet, discarding marinade; bake 10 minutes. Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes.
    4. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet around pork. Return baking sheet to oven; bake pork and potatoes 8–10 minutes until pork is 145°F and potatoes are tender when pierced with fork. Let pork stand 5 minutes to rest. Slice pork; serve with potatoes and dill yogurt.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 250, Total Fat 5g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 660mg, Total Carb 23g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 20%