Name: Summer Pork Tenderloin with Roasted Veggies & Basil-Lemon Drizzle
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 12 oz pork tenderloin (trimmed); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 cup cherry tomatoes (halved); 1 small zucchini (sliced into half-moons); 1 small yellow squash (sliced into half-moons); 1/2 red onion (sliced); 1 cup green beans (trimmed); 1 tbsp balsamic vinegar; 2 tbsp fresh basil (chopped); 1 lemon (zest and juice)

Summer Pork Tenderloin with Roasted Veggies & Basil-Lemon Drizzle

miradugm

This vibrant pork tenderloin dinner is a summer celebration on your plate! Lean pork is quickly seared for savory depth, then roasted with a medley of peak-season veggies—zucchini, squash, green beans, and sweet cherry tomatoes. A drizzle of balsamic and lemon brightens the dish, while fresh basil adds a fragrant finish. Each serving packs a whopping 50g protein, yet stays light and colorful for a perfect warm-weather meal. With bold flavors, juicy pork, and crisp-tender vegetables, this is a high-protein dinner you’ll crave all summer long.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat pork tenderloin dry. Rub with 1/2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
Heat a large oven-safe skillet over medium-high. Add pork and sear on all sides until browned (about 2-3 minutes per side). Remove pork and set aside.
Add remaining olive oil to skillet. Add zucchini, squash, red onion, green beans, and cherry tomatoes. Toss with balsamic vinegar and a pinch of salt and pepper.
Nestle pork on top of veggies. Transfer skillet to oven and roast for 12-15 minutes, or until pork reaches 145°F (63°C) internal temp and veggies are tender-crisp.
Rest pork for 5 minutes, then slice. Toss veggies with lemon zest, juice, and chopped basil.
Plate sliced pork over the summer veggies. Serve immediately, garnished with extra basil if desired.