Steam Oven Pork Tenderloin with Courgettes, Red Peppers and Green Olive Sauce
This easy sheet pan dinner features juicy pork tenderloin spiked with smoky paprika, and nourishing vegetables. The dish is brightened up with a punchy green olive salsa that you'll want to put on everything.
For the pork and vegetables
- 8 baby courgettes or 2 medium zucchini, thickly sliced (halve before slicing if using zucchini)
- 1 bell pepper (capsicum), large, deseeded and roughly chopped (use any colour you like, or a combination)
- 2 tbs olive oil 1 tbs for vegetables and 1 for the meat
- 2 tsp smoked paprika
- 1/4 tsp salt
- 2 pork tenderloins approx 10.5oz/300g each
For the green olive sauce
- 1 tbs Dijon mustard
- 1 clove garlic crushed
- 1 ½ tbs salted capers soaked in water for 10 minutes, drained and chopped
- 10 green olives large, pitted and chopped
- 1/2 bunch parsley leaves picked, chopped
- ½ tsp smoked paprika
- 1 lemon zest and juice
- 2 tbs olive oil
Set the oven to 400ºF/200ºC, combination steam setting. If your oven has variable humidity levels, use 50%. If not, don't worry! Just set combination steam and the correct temperature, and the oven will work out the humidity for you.
Put the courgettes, bell pepper and 1 tbs olive oil into a stainless steel pan and cook for 8 minutes. They should be just beginning to soften.
While the vegetables start cooking, rub the smoked paprika, salt and remaining oil over the pork fillets. Make the salsa by mixing all the ingredients in a small bowl to combine. Add a tablespoon or two of water if you want it a little looser, then set aside while you make the rest of the dish.
When the timer goes off for the vegetables, remove from oven and shift the vegetables around to make 2 gaps where the pork will fit. If your pork tenderloins are very slim, like my pictured ones, fold the thin ends under to make things a bit more even for cooking. Return the pan to the oven until the pork is just cooked through, about 12 minutes. A thermometer or meat probe should read 160°F/71°C in the thickest part of the meat. By this time the vegetables should be browned and tender.
Allow the pork to rest for 5 minutes before slicing and serving with the vegetables on the side. Spoon the salsa over the meat at the table.
Make the olive sauce up to a couple of days ahead if you like, it'll keep just fine in the fridge.
We serve this dish with a loaf of crusty bread for mopping up the juices.
Calories: 792kcal | Carbohydrates: 19g | Protein: 106g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 295mg | Sodium: 687mg | Potassium: 3744mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4107IU | Vitamin C: 196mg | Calcium: 132mg | Iron: 9mg