Lemon Garlic Pork & Veg Slaw
A delightful dish featuring marinated pork tenderloin infused with lemon and garlic, paired with a crunchy vegetable slaw for a balanced meal.
Ingredients
For the Pork
- 1.5 pounds pork tenderloin
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lemons, zest and juice
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the Veg Slaw
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1 each bell pepper (red, yellow, or orange), thinly sliced
- 1 medium cucumber, julienned
- 0.25 cup fresh parsley, chopped
- 0.25 cup green onions, sliced
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
Marinate the Pork
- In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Place the pork tenderloin in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the meat is completely coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours for enhanced flavor.
Prepare the Veg Slaw
- While the pork marinates, prepare the vegetable slaw by combining shredded cabbage, grated carrots, sliced bell pepper, julienned cucumber, chopped parsley, and sliced green onions in a large mixing bowl.
Make the Dressing
- In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), and season with salt and pepper to taste. Pour the dressing over the vegetable slaw and toss until well combined. Set aside to let the flavors meld.
Cook the Pork
- Preheat your oven to 400°F (200°C). Remove the pork from the marinade and place it on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). If desired, broil the pork for an additional 2-3 minutes for a crispy exterior, watching closely to prevent burning.
Rest and Slice the Pork
- Once cooked, remove the pork from the oven and let it rest for about 5-10 minutes before slicing. This resting period helps keep the juices in the meat. Slice the pork into medallions for serving.
Serve
- To serve, plate the pork slices alongside a generous helping of the veg slaw. Drizzle any leftover dressing over the top and garnish with additional parsley if desired.
Notes
Choose quality pork for the best flavor and texture. Marinate longer for more depth of flavor. Use a meat thermometer for accurate cooking. Customize slaw with other vegetables if desired. Adjust dressing sweetness or acidity to preference. Can be grilled instead of roasted for a smoky flavor.