Today, I invite you to join me in the kitchen to prepare a simple yet truly special main course: pork tenderloin with zucchini and lime. A fresh, fragrant, and quick-to-make recipe, perfect for a family lunch or a dinner with guests.
I love the idea of combining the tenderness of the pork tenderloin with the delicacy of Roman zucchini, all enhanced by the citrus note of lime and the aroma of oregano.
The result? A light yet tasty dish that is prepared quickly and is a hit from the first bite.
I like this recipe because it’s one of those that solves dinner without stress but with plenty of flavor, I’d dare to say a one-pot dish. Try it and let me know if you also find it irresistible.
Anna – lappetitovienmangiando
If you love pork, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1.76 lbs pork tenderloin
- 14 oz Roman zucchini
- 1.8 oz red onion
- 3.5 tbsp extra virgin olive oil
- 1 lime juice and grated zest
- 1 tbsp plenty of oregano
- 1 tbsp mixed peppercorns
- to taste salt
Tools
- 1 Pan non-stick
- 1 Cutting Board
- 1 Knife
Preparation
Slice the tenderloin to a thickness of about 1-1.5 inches and dice it (the smaller we dice them, the less they will need to cook). Thoroughly wash the zucchini and slice them into strips. Prepare the red onion as well.
In a large bowl, place the tenderloin pieces, zucchini, onion, lime zest, and extra virgin olive oil.
Add the lime juice, salt, oregano, mixed peppercorns (I also added some juniper berries), and mix all the ingredients well.
Cover the bowl with plastic wrap and let it marinate at room temperature for about 1 hour so that the stew is well flavored. At this point, add a drizzle of oil to a high-edged non-stick pan, and when it becomes hot, pour all the preparation into it. Keeping the flame high and without covering, but stirring continuously, cook for 10-15 minutes depending on the size of the meat pieces.
Serve our Pork Tenderloin with Zucchini and Lime immediately, and if desired, we can decorate it with some fresh mint leaves.
Tips, Variations, and Storage
Pork tenderloin with zucchini and lime can be stored in the refrigerator for 2-3 days in an airtight container.
We can enrich the recipe with some mint leaves or juniper berries.
If we can’t find Roman zucchini, we can use light or yellow ones.
The lime can be replaced at will or if we can’t find it, with a simple untreated lemon.
If there’s any leftover, we can also freeze it, but remember to thaw it in the freezer and never at room temperature.
FAQ (Questions and Answers)
Can I prepare the pork tenderloin in advance?
I don’t recommend it because once you reheat it, it will lose more liquids and dry out.
Can I use another cut of meat?
Yes, pork shoulder or for a tastier and more tender dish, the neck.
