Spring Pork Tenderloin Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork tenderloin wrapped in prosciutto and goat cheese, roasted with seasonal spring vegetables in an Italian herb marinade. Elegant and flavorful yet simple enough for a weeknight. Colorful and restaurant-worthy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pork tenderloins (1 ½-2 lb each )
- 3 ½ ounces prosciutto (thinly sliced)
- Optional: ¼ cup goat cheese
- 6 spears asparagus (ends snapped off)
- ¼ medium yellow pepper (cut into strips)
- ¼ small zucchini (cut into rounds then each round cut in half)
- ½ small tomato (cut into slices)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons EACH: minced fresh oregano and thyme (or 1 teaspoon each dried)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 618mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1679mg
- Calcium
- 32mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.