Imagine a dinner that transports you to the sun-drenched coastlines of the Mediterranean with just one bite - a dish so effortlessly elegant yet incredibly simple to prepare. This Steam Oven Sheet Pan Dinner combines succulent pork tenderloin, vibrant roasted vegetables, and a zesty green olive salsa that will transform your ordinary weeknight meal into a gourmet experience. Get ready to impress your family and friends with a recipe that looks like it came straight from a high-end restaurant kitchen, but can be created with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 courgettes, sliced
- 2 bell peppers, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup green olives, chopped
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your steam oven to 400°F (200°C). Ensure the steam function is set to medium-high intensity.
- Pat the pork tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Slice courgettes and bell peppers into uniform 1/2-inch thick pieces to ensure even cooking. Place them on a large sheet pan.
- Drizzle olive oil over the vegetables, tossing to coat evenly. Spread them in a single layer, creating space for the pork tenderloin.
- Place the seasoned pork tenderloin in the center of the sheet pan, positioning it among the vegetables.
- Transfer the sheet pan to the steam oven. Cook for approximately 25-30 minutes, or until the pork's internal temperature reaches 145°F (63°C).
- While the pork is cooking, prepare the green olive salsa. Chop green olives finely and mix with chopped fresh parsley and lemon juice.
- Once cooked, remove the sheet pan from the oven. Let the pork rest for 5-7 minutes to allow juices to redistribute.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions.
- Plate the roasted vegetables and pork, then generously spoon the green olive salsa over the top.
- Serve immediately, garnishing with additional fresh parsley if desired.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork reaches exactly 145°F for perfect, juicy results.
- Slice Uniformly: Cut vegetables to the same thickness to guarantee even roasting and consistent texture.
- Don't Skip Resting: Letting the pork rest after cooking allows juices to redistribute, ensuring maximum tenderness.
- Fresh Matters: Use fresh parsley and high-quality olives for the salsa to elevate the overall flavor profile.
- Steam Oven Magic: If you don't have a steam oven, you can adapt this recipe for a conventional oven by adding a small pan of water to create moisture.
- Make Ahead: Prep your vegetables and salsa in advance to streamline the cooking process.
- Customize Your Salsa: Feel free to add capers or a touch of garlic to personalize the green olive salsa.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 35g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 95mg
