Today I bring you into the kitchen with me to prepare a simple yet truly special main course: pork tenderloin with zucchini and lime. A fresh, fragrant, and quick recipe to prepare, perfect for a family lunch or a dinner with guests.
I like 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 scent of oregano.
The result? A light yet tasty dish, which is prepared in no time and conquers with the first taste.
I like this recipe because it solves dinner without stress, but with lots of flavor, I would 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 meat, then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 1.76 lbs pork tenderloin
- 14 oz Roman zucchini
- 1.76 oz red onion
- 3.5 tbsps extra virgin olive oil
- 1 lime juice and grated zest
- 1 tbsp heaping 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 make them, the less they need to cook). Wash the zucchini thoroughly and slice them into strips. Prepare the red onion as well.
In a large bowl, place the diced tenderloin, zucchini along with the onion, lime zest, and extra virgin olive oil.
Add lime juice, salt, oregano, mixed peppercorns (I also added some juniper berries), and mix all the ingredients well.
Cover the bowl with cling film and let it marinate at room temperature for about 1 hour, so the stew absorbs the flavors well. At this point, pour a drizzle of oil into a high-edged non-stick pan and when it becomes hot, pour in the entire preparation. 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 a few fresh mint leaves.
Tips, Variations, and Storage
Pork tenderloin with zucchini and lime keeps 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 green or yellow ones.
The lime can be replaced with a simple untreated lemon if not available.
If any leftover, we can also freeze it, but remember to thaw in the fridge and never at room temperature.
FAQ
Can I prepare the pork tenderloin in advance?
I don’t recommend it, as once reheated, it will lose more juices and become dry.
Can I use another cut of meat?
Yes, pork shoulder or for a tastier and tender dish, the neck.
