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Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (about 1 pound)
- 1/2 cup Italian dressing
- 1/2 tsp. italian seasoning
- 1 lb. new potatoes (about 3/4-inch diameter)
- 3/4 tsp. salt
- 3 Tbsp. capers (drained)
- 1/2 red onion (thinly sliced)
- 1 Tbsp. fresh oregano leaves
- 1 tsp. dried oregano
- 1/4 cup extra-virgin olive oil
- 2 tsp. balsamic vinegar
- freshly ground black pepper (to taste)
- 1/2 cup Italian parsley (flat, roughly chopped)
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Directions
- Place tenderloin in self-sealing bag; add Italian dressing and seasoning, seal bag and refrigerate 8 hours or overnight.
- Scrub potatoes and place them in a large saucepan with water to cover. Bring to a boil and cook 6-8 minutes, or until tender. Drain potatoes and cut in half; toss gently with salt, capers, onion, oregano, oil, vinegar and black pepper; arrange on serving platter. Let stand at room temperature while preparing pork.
- Prepare medium-hot banked fire in covered kettle-style grill. Remove pork from marinade, discarding marinade, and grill over indirect heat for 20 minutes, until internal temperature reads 145 degrees F. Let rest for 5 minutes; then slice tenderloin and arrange on top of potato salad; garnish with parsley.
- The marinated and grilled pork tenderloin turns this simple Mediterranean potato salad into dinner. To roast tenderloin, place in shallow pan in a 450 degrees F. oven for 20 minutes. Serve with sliced oranges and toasted Italian bread to complete the meal.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol85mg28% |
Sodium1190mg50% |
Potassium1060mg30% |
Protein30g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A15% |
Vitamin C60% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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