Rating: 3.5 stars
48 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 15
  • 2 star values: 12
  • 1 star values: 2
Dawn Perry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

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  • Transfer the skillet to oven and roast, turning once, until the internal temperature registers 145° F, 40 to 45 minutes. Remove the pork from the skillet and let rest 5 minutes before slicing. To the hot skillet, carefully add the vinegar, mustard, and parsley and stir to combine; set aside.

  • Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 8 to 10 minutes. Serve with the pork and the mustard sauce.

Nutrition Facts

315 calories; fat 13g; saturated fat 3g; cholesterol 98mg; sodium 689mg; protein 37g; carbohydrates 10g; sugars 3g; fiber 2g; iron 3mg; calcium 41mg.
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