Pork Tenderloin with Courgettes, Peppers and Green Olive Salsa

steamandbake.com

cindy4health

subheading: 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

¼ tsp salt

2 pork tenderloins approx 10.5oz/300g each

subheading: 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

½ bunch parsley leaves picked, chopped

½ tsp smoked paprika

1 lemon zest and juice

2 tbs olive oil

Directions at steamandbake.com

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