6 cloves fresh garlic, pressed
3 tablespoons lemon (or poppy seed) vinaigrette
1 tablespoon red wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon pepper
Large zip-top bag
1 pork tenderloin (about 1 lb)
1 lb baby potatoes, halved
2 tablespoons fresh dill, finely chopped
1/2 cup plain nonfat Greek yogurt
- Preheat oven to 425°F.
- Press garlic (or chop finely).
- Combine vinaigrette, vinegar, oregano, salt, pepper, and garlic. Reserve 2 tablespoons for later use; place remaining 2 tablespoons in bag. Add pork (wash hands); let stand 15 minutes to marinate, turning occasionally (optional: marinade time may be extended up to 1 hour). Meanwhile, halve potatoes and chop dill.
- Transfer pork to baking sheet; begin to bake for 10 minutes. Combine yogurt and dill; set aside.
- Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes to cook partially. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet. Bake potatoes (while pork continues to bake) for 8–10 minutes or until pork is 165°F and potatoes are tender when pierced with fork. Let pork stand 5 minutes to rest. Slice pork and serve with dill yogurt and potatoes.