1 lb pork tenderloin (sliced 1/3 to 1/2 in thick)
1/4 c balsamic vinegar
1/4 - 1/3 c olive oil or avocado oil
1/2 tsp smoked paprika or regular paprika
1 tbsp honey (optional)
1/2 tsp minced garlic
1/4 tsp salt/pepper
1/4 tsp oregano
Optional 1/4 tsp dried marjoram or rosemary
For the skillet after pork marinades:
3/4 – 1 c sliced red onion
2 oz sliced olives
1 zucchini, thinly sliced sliced
Fresh basil
Salt/pepper if desired
Extra paprika to garnish or red pepper flakes
Serve with mixed leafy greens. See notes for other options
First slice the pork. Place in container to ziploc bag. Whisk together your balsamic marinade and add to pork loin slices. Marinade for 20-30 minutes in fridge. (longer if desired) While pork is marinating, slice your veggies. Once marinated, remove and prepare your skillet. Heat skillet on medium. Sauté onion first until fragrant. No oil needed. Next add pork loin strips and the remaining marinade sauce. Cook on medium for 5 minutes then Flip over pork slices. Add in your olive/zucchini slices. Cook another 5-7 minutes or until pork is not longer pink. Plate your pork and vegetables. Serve w/sauce and marinade and top with fresh basil. Add more paprika, salt, pepper, if desired.