Za’atar Roasted Pork & Succotash
Flavoured with tangy za'atar, this one-pan pork dish makes a cheap and easy mid-week family meal. Low-carb and loaded with veggies, it takes only 5 mins of prep! Use the Sheet Pan and Sheet Pan Liner for easy, after-dinner cleanup.
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked white rice.
1 medium zucchini
1 cup cherry tomatoes
1 can (398 ml/13 oz) chickpeas
1 lb (450 g) pork tenderloin
1 cup frozen corn niblets
3 tbsp olive oil
2 tbspZa’atar Seasoning
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Chop zucchini and slice cherry tomatoes in half. Drain and rinse chickpeas.
- Place zucchini, tomatoes, chickpeas, pork, and corn on pan. Drizzle with olive oil and sprinkle with seasoning; gently rub into pork and toss vegetables to evenly coat.
- Bake 20–25 min, or until pork is cooked and veggies are tender.
Per serving: Calories 400, Fat 17 g (Saturated 3.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 28 g (Fibre 6 g, Sugars 6 g), Protein 32 g.
Need dinner in a hurry? Slice tenderloin in half, lengthwise, to speed up the baking time.
Use an instant read meat thermometer to ensure pork has reached an internal temperature of at least 145° F.