Herbed Pork Tenderloin with Minted Yogurt Sauce

Pork Tenderloin

1 pork tenderloin (about 1 1/4-lbs.)
1 Tbsp. dried oregano
1 Tbsp. lemon zest
1 Tbsp. orange zest
1 clove garlic, minced
2 Tbsp. olive oil
Kosher salt to taste
Pepper to taste

In a large plastic zippered bag combine oregano, lemon zest, orange zest, garlic and olive oil. Place pork tenderloin in bag and coat evenly. Close bag and store in refrigerator for 2 to 24 hours.

Early on the day of serving: preheat a large nonstick skillet over medium heat. Remove pork from plastic bag and season with salt and pepper. Place pork in pan and brown on both sides. Remove from skillet and place on a baking sheet. Allow to cool and then wrap and refrigerate baking sheet.

30 minutes before dinner:┬áplace baking sheet with tenderloin into a preheated 400 degree oven and roast for 20 to 23 minutes, or until an instant-read thermometer reads 140 degrees. Transfer pork to a cutting board and allow to rest for 5 minutes before slicing into 3/4″ slices. Allow 3-4 pieces per person.

Each 4-oz. serving = 5 WW points

Minted Yogurt Sauce

8 oz. plain nonfat Greek yogurt
1 Tbsp. fresh mint leaves, chopped
1 Tbsp. fresh dill, chopped
1 Tbsp. lemon juice
1/2 tsp. kosher salt
pepper to taste

Mix together all ingredients and serve with pork tenderloin.