Feta pesto potato salad with pork tenderloin

Ingredients

• 1 Tbsp (15 mL) olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp (5 mL) oregano
• ¼ tsp (1 mL) black pepper
• 2 cups (500 mL) mini potatoes, cut in half 
• 1 lb/454 g pork tenderloin

• 3 Tbsp (45 mL) olive oil
• ½ cup (125 mL) fresh basil, chopped
• 3 Tbsp (45 mL) water
• Juice of 1 lemon
• 2 cloves of garlic, minced
• ¼ cup (60 mL) feta, crumbled
• ½ tsp (2.5 mL) oregano
• 3 green bell peppers, chopped
• 4 large tomatoes, chopped
• 2 medium English cucumbers, chopped
• ½ small red onion, thinly sliced
• ¼ cup (60 mL) kalamata or black olives 

Instructions

1. Preheat the oven to 400°F.
2. Mix oil, garlic, juice and zest of lemon, oregano and pepper. Drizzle some over the pork tenderloin and mix the rest with the potatoes. Place pork and potatoes on a parchment lined baking sheet and cook for about 30-35 minutes, or until pork reaches an internal temperature of 160°F and the potatoes are tender. Remove from oven and let rest for 5 minutes before slicing the pork into medallions.
3. For the salad dressing, add oil, basil, water, lemon, garlic, feta and oregano to a blender or food processor. Blend until smooth and set aside.
4. Remove potatoes from baking sheet and add to a large bowl. Add chopped peppers, tomatoes, cucumbers, onions and olives. Toss veggies with feta pesto dressing.  
5. Divide salad between four plates or bowls and top evenly with pork medallions.   

• Nutrition know-how: Leaving the skin on potatoes increases the fibre and cooking, then cooling and eating potatoes helps lower the glycemic index from high down to medium.  
• Kitchen know-how: This recipe stores in the fridge wonderfully for a next day lunch or dinner or pack it to go for a picnic. The dressing and salad can be made a day ahead to help with meal preparation.