Mediterranean Pork Loin & Vegetable Skillet

Serve over roasted potatoes. Season how you would like, as you should always do.

Ingredients

1 lb pork tenderloin, sliced 1/3 to 1/2-inch thick

1/4 cup balsamic vinegar

1/4–1/3 cup olive oil or avocado oil

1/2 tsp smoked paprika

1 tbsp honey

1 garlic clove, minced

1/4 tsp dried oregano

1/4 tsp dried rosemary

Kosher salt and freshly ground black pepper, to taste

1 cup red onion, thinly sliced

1 (2.25 oz) can sliced black olives, drained

1 bunch asparagus, trimmed

Fresh basil leaves, for serving

Smoked paprika or crushed red pepper flakes, for serving

Preparation

1. Add the pork slices to a large zip-top bag. Whisk together the balsamic vinegar, oil, paprika, honey, garlic, salt, pepper, oregano, and rosemary. Pour over the pork, seal, and refrigerate for 20–30 minutes.

2. Heat a large skillet over medium heat. Add the onion and cook dry, stirring occasionally, until softened and fragrant, about 5 minutes.

3. Add the pork strips and the reserved marinade. Cook for 5 minutes without moving, then flip.

4. Add the olives and asparagus. Cook, stirring occasionally, for 5–7 minutes, until the asparagus is tender and the pork is cooked through to 145°F.

5. Divide the pork and vegetables among plates. Spoon the pan sauce over the top. Scatter with fresh basil and a pinch of smoked paprika.

Notes

Inspired by Cotter Crunch.