Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad
Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp parsley leaves, finely chopped
- 1 tbsp mint leaves, finely chopped
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 garlic cloves, finely chopped
- 1 pork tenderloin, about 1 lb (450 g), (see note)
- 1/2 lb (225 g) green beans, trimmed and cut into 1/2 inch (1.5 cm) pieces
- 3/4 lb (340 g) pasta shells or other short pasta
- 3/4 cup (180 ml) 10% plain yogurt (see note)
- 1/2 cup (60 g) feta cheese, crumbled
- 3 tbsp (45 ml) olive oil
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (35 g) pitted kalamata olives, coarsely chopped
- 3 tbsp parsley leaves, torn, plus more for serving
- 3 tbsp mint leaves, torn, plus more for serving
- 1 shallot, thinly sliced
Instructions
- In a bowl, combine 1 tbsp (15 ml) of the oil with the remaining ingredients, except for the meat. Season with pepper. Place the meat in a large dish or sealable bag and coat with the marinade. Cover the dish or seal the bag. Refrigerate for 8 hours or overnight.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a non-stick skillet over medium-high heat, brown the meat on all sides in the remaining oil, about 8 minutes. Place on the baking sheet. Bake for 12 minutes or until a thermometer inserted in the meat reads 135°F (57°C) – the meat will be pink at the centre. Set aside on a plate and let rest for 5 minutes.
Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad