Chimichurri Pork Tenderloin & New Potatoes Bowl with Courgette
Big flavour, sensible numbers. This Argentinian plate pairs pork tenderloin with new potatoes for 45g protein and roughly 500 kcal.
Ingredients
- 150g Pork Tenderloin
- 200g new potatoes
- 80g courgette
- 80g asparagus
- 10g olive oil
- 6g garlic
- 10g lemon juice
- large handful of parsley & oregano, chilli flakes
- 15g red onion
Method
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1
Prep everything first: wash and trim the courgette and asparagus, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.
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4
Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.
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5
Meanwhile, steam or stir-fry the courgette and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: new potatoes first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the red onion.
Tap ingredients and steps to tick them off as you cook.