Mediterranean Pork Loin & Vegetable Skillet

Inspiration: Cotter Crunch

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

Ingredients

1 lb pork tenderloin (sliced ⅓ to ½ in thick) ¼ cup balsamic vinegar ¼ – ⅓ cup olive oil or avocado oil ½ tsp smoked paprika or regular paprika 1 tbsp honey ½ tsp minced garlic ¼ tsp salt/pepper ¼ tsp oregano ¼ tsp rosemary 1 cup sliced red onion 2 oz sliced olives 1 bunch asparagus Fresh basil Salt/pepper if desired Extra paprika to garnish or red pepper flakes

Preparation

1. Slice the pork. Place in a ziplock bag inside of a large container. Whisk together the balsamic marinade ingredients (balsamic vinegar through rosemary) and add to pork loin slices. Marinate for 20-30 minutes in the fridge.

2. Heat skillet on medium heat. Sauté onion first until fragrant. No oil needed. Add pork loin strips and the remaining marinade sauce. Cook on medium for 5 minutes then flip over pork slices.

3. Add in your olive and asparagus. Cook another 5-7 minutes or until pork is no longer pink.

4. Plate your pork and vegetables. Serve with sauce and marinade and top with fresh basil. Add more paprika, salt, and pepper.