This Greek-inspired pork tenderloin gets its flavor from the oregano, rosemary and lemon peel mixture that's rubbed on prior to cooking. Each zesty bite tastes best with a bit of the minty-garlic yogurt sauce.
Nutrition per serving may change if servings are adjusted.
1 pound pork tenderloin
1 tablespoon finely shredded lemon peel
½ teaspoon dried oregano, crushed
¼ teaspoon salt
¼ teaspoon dried rosemary, crushed
⅛ teaspoon black pepper
2 teaspoons olive oil
1 (6 ounce) container plain low-fat yogurt
2 tablespoons snipped fresh mint
1 clove garlic, minced
Preheat oven to 425°F. Trim fat from pork. In a small bowl combine lemon peel, oregano, salt, rosemary and pepper. Sprinkle over all sides of the pork and rub in with your fingers.
In a large oven-going skillet heat oil over medium-high heat. Add roast to hot skillet; cook for 4 minutes or until browned, turning to brown all sides evenly. Transfer skillet to oven. Roast about 20 minutes or until an instant-read thermometer inserted into thickest portion of meat registers 145°F. Remove from oven and let stand, covered, for 3 minutes.
Meanwhile, for sauce, in a small bowl combine yogurt, mint and garlic. To serve, thinly slice pork and divide among four serving plates. Top with yogurt mixture.