SOUVLAKI PORK TENDERLOIN WITH MIXED VEGETABLES

Serves 4

1lb pork tenderloin

2 tsp dried oregano

salt & pepper

2 tsp olive oil

1 lb sweet potatoes, peeled and diced in 1 cm chunks

1 red onion, diced in 2 cm chunks

2 cloves garlic, minced

½ cup chicken broth

2 zucchinis, cut in 2 cm chunks

1 sweet red pepper, cut in 2 cm chunks

4 tsp lemon juice

Garlic Yogurt Sauce:

1/3 cup plain Greek yogurt

1 small clove garlic, minced

black pepper

Sprinkle pork with half the oregano, salt and pepper.

In large nonstick skillet, heat half the oil over med-high heat; brown pork all over, about 5 min. Transfer to foil-lined baking sheet; bake in 425°F oven until just a hint of pink remains inside, about 15 minutes.

Meanwhile, in same pan, heat remaining oil over medium heat.

Cook sweet potatoes, stirring, until lightly browned, about 3 min.

Stir in onion, garlic and remaining oregano. Cook about 1 min.

Add zucchini and red pepper and a sprinkling of black pepper.

Stir-fry about 1 minute.

Add broth and ¼ cup water; bring to boil.

Reduce heat, cover and simmer until sweet potatoes and zucchini are almost tender, 5 minutes.

Stir in lemon juice. Serve with sliced pork and brown rice.

Garlic Yogurt Sauce: Stir yogurt with garlic, sprinkle with pepper.

Serve with pork and vegetables.