Ingredients

The following ingredients have 4 Servings
  • 1 lb pork tenderloin (sliced 1/3 to 1/2 in thick)
  • 1/4 c balsamic vinegar
  • 1/4 – 1/3 c olive oil or avocado oil
  • 1/2 tsp smoked paprika or regular paprika
  • 1 tbsp honey (optional)
  • 1/2 tsp minced garlic
  • 1/4 tsp salt/pepper
  • 1/4 tsp oregano
  • Optional 1/4 tsp dried marjoram or rosemary
  • 1 cup sliced red onion
  • 2 oz sliced olives
  • 1 zucchini, thinly sliced
  • Fresh basil
  • Salt/pepper if desired
  • Extra paprika to garnish or red pepper flakes
  • Serve with mixed leafy greens. See notes for other options

Instruction

  • First slice the pork. Place in a ziplock bag inside of a large container.
  • Whisk together the balsamic marinade ingredients and add to pork loin slices.
  • Marinate for 20-30 minutes in fridge. (longer if desired)
  • While pork is marinating, slice your veggies.
  • Once marinated, remove and prepare your skillet.
  • Heat skillet on medium heat. Sauté onion first until fragrant. No oil needed.
  • Next add pork loin strips and the remaining marinade sauce.
  • Cook on medium for 5 minutes then flip over pork slices.
  • Add in your olive and zucchini slices.
  • Cook another 5-7 minutes or until pork is no longer pink.
  • Plate your pork and vegetables. Serve w/sauce and marinade and top w/fresh basil.
  • Add more paprika, salt, and pepper, if desired.