Low Carb Baked Pork Loin with Zucchini and Peppers

Name: Low Carb Baked Pork Loin with Zucchini and Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 2 pork loins, approx. 36 oz (we use Butcher Box meat); ½ tsp ground smoked paprika; Sea salt; Freshly ground black pepper; 1 large zucchini, halved lengthways and sliced; 1 large red pepper, core removed and roughly chopped; 1 TB olive oil; 2.1 oz full-fat feta cheese (60g); Sea salt flakes; Handful fresh parsley leaves, finely chopped to garnish

This pork loin recipe may look gourmet but it's super easy to throw together and only takes 35 minutes to make. You'll have a nutritious, tasty dinner on the table in no time!

This is a hearty dish and so colorful to look at! Pork loins are rubbed in smoked paprika and baked alongside zucchini and red bell pepper. Sprinkle on a generous amount of freshly chopped parsley and feta cheese to make a beautiful presentation, sure to please!

Serves 4

Low Carb Baked Pork Loin with Zucchini and Peppers

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This pork loin recipe may look gourmet but it's super easy to make and only takes 35 minutes to make. You'll have a nutritious, tasty dinner on the table in no time!

Ingredients

2 pork loins, approx. 36 oz (we use Butcher Box meat)
½ tsp ground smoked paprika
Sea salt
Freshly ground black pepper
1 large zucchini, halved lengthways and sliced
1 large red pepper, core removed and roughly chopped
1 TB olive oil
2.1 oz full-fat feta cheese (60g)
Sea salt flakes
Handful fresh parsley leaves, finely chopped to garnish

Instructions

Preheat the oven to 450°F (210°C) and line your largest baking tray/sheet pan with parchment paper.
Remove the pork fillet tenderloins from their packaging and pat dry with kitchen paper. Scatter over the smoked paprika, salt, and pepper, ensuring all sides are evenly coated. Place onto the prepared tray.
In a bowl, add the zucchini and red pepper pieces. Drizzle over the olive oil and season with salt and pepper. Toss well to evenly coat, then add to the tray with the pork, ensuring the vegetables are lying in a relatively even layer.
Bake in the oven for 20 minutes, then remove the pork and set aside, covered in foil to rest for 5 minutes before slicing.
The vegetables may release plenty of moisture to spoon them up using a slotted spoon and serve the whole lot scattered with crumbled feta cheese, salt flakes, and a generous amount of chopped parsley for lovely, fresh elements.