Spanish Smoked Paprika Pork with Zucchini and Mushrooms

One plate is the amount the calories and protein above are for.

• 6 oz pork tenderloin
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 cup cooked cremini mushroom (from 2 cups raw halved)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped parsley
• 1/4 teaspoon salt

• 12 oz pork tenderloin
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 cups cooked cremini mushroom (from 4 cups raw halved)
• 2 tablespoon olive oil
• 2 teaspoon smoked paprika
• 4 cloves garlic, minced
• 2 tablespoon red wine vinegar
• 4 tablespoons chopped parsley
• 1/2 teaspoon salt

• 24 oz pork tenderloin
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 cups cooked cremini mushroom (from 8 cups raw halved)
• 4 tablespoon olive oil
• 4 teaspoon smoked paprika
• 8 cloves garlic, minced
• 4 tablespoon red wine vinegar
• 8 tablespoons chopped parsley
• 1 teaspoon salt

• 36 oz pork tenderloin
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 cups cooked cremini mushroom (from 12 cups raw halved)
• 6 tablespoon olive oil
• 6 teaspoon smoked paprika
• 12 cloves garlic, minced
• 6 tablespoon red wine vinegar
• 12 tablespoons chopped parsley
• 1 1/2 teaspoon salt

• 48 oz pork tenderloin
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 cups cooked cremini mushroom (from 16 cups raw halved)
• 8 tablespoon olive oil
• 8 teaspoon smoked paprika
• 16 cloves garlic, minced
• 8 tablespoon red wine vinegar
• 16 tablespoons chopped parsley
• 2 teaspoon salt

1. Heat the oven to 425°F.
2. Rub the pork with the paprika, garlic, salt and half the olive oil.
3. Toss the zucchini and mushrooms with the rest of the oil and spread them around the pork on a sheet pan.
4. Roast 20 to 22 minutes until the pork reads 145°F and the vegetables are browned, then rest the pork 5 minutes.

   145°FStart timer
5. Slice the pork, sprinkle the vinegar over the pan and top with the parsley.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the parsley separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories461
• Protein51g
• Carbs9g
• Fat26g
• Fiber2g
• Sodium707mg

• Steady Energy
• A Healthy Weight

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