Ingredients
12 total- Zucchini — 2
- Red bell pepper — 1
- Yellow bell pepper — 1
- Onion — 1
- Lemon — 1
- Vegetable oil — 30 ml (2 tbsp)
- Honey — 15 ml (1 tbsp)
- Dried oregano — 7.5 ml (½ tbsp)
- Salt
- Pepper
- Pork tenderloin — 1, about 450 g (1 lb)
- Tofu feta (see note) — 250 ml (1 cup)
Directions
8 stepsStep 1
Preheat the oven to 230°C (450°F). Place the rack in the centre of the oven. Line a baking sheet with parchment paper or a reusable baking ma
Step 2
Slice the zucchini into rounds, cut the bell peppers into cubes, and quarter the onion. Slice the lemon. Arrange the vegetables and lemon on the baking sheet.
Step 3
In a medium bowl, combine the oil, honey, and oregano. Season generously with pepper and add a pinch of salt.
Step 4
Pour half of the marinade over the baking sheet and toss to coat the vegetables well. Bake for 10 minutes.
Step 5
Meanwhile, slice the pork tenderloin into pieces about 1.5 cm thick and add them to the bowl with the remaining marinade. Toss to coat.
Step 6
Remove the baking sheet from the oven, add the pork and marinade, and return to the oven for another 10 minutes.
Step 7
Top with tofu feta and serve with pita bread.
Step 8
Storage: Keeps for 4 days in the refrigerator or 3 months in the freezer.