Healthy & Easy Oat Crusted Pork Tenderloin
Ingredients
Meat
- ½ lb pork tenderloin 230g
- ⅓ cup plain yogurt/ Greek yogurt 50g
- 3 oz rolled oats 90g
- salt to taste
- pepper to taste
Bulgur Salad
- 1 cup uncooked bulgur 120g
- 6 Roma tomato
- ½ cup canned corn 75g
- salt to taste
- pepper to taste
Salad dressing
- ½ cup plain yogurt 120ml
- 2 teaspoons lemon juice
- ¼ teaspoon sugar
- 1 teaspoon parsley flakes
- salt to taste
- pepper to taste
Instructions
Meat
- Cut pork tenderloin into ½-inch thin slices.
- In the airtight container mix yogurt with salt and pepper.
- Place the meat in the yogurt sauce. The yogurt sauce needs to cover the meat entirely. Let it rest for at least 30 minutes in the refrigerator.
- Preheat the oven to 355°F/180℃.
- Place the parchment paper on the baking tray.
- Prepare dredging station. Put rolled oats on the plate. Dredge both sides of the steaks in the rolled oats. Then put the steaks on parchment paper.
- Bake it for 15 minutes. Flip the steaks after 15 minutes and bake them for another 15 minutes.
Bulgur salad
- Cook bulgur in the water with salt.
- Cut tomatoes into small cubes (they should be corn-size).
- Mix the cooked bulgur with tomatoes and corn.
Salad dressing
- Mix yogurt, lemon juice, sugar, parsley flakes, salt, and pepper in a smaller bowl.
- Right before eating, toss the salad dressing with Bulgur salad. Serve it with pork tenderloin.