Grilled Pork Tenderloin, Roasted Potatoes and Sauteed Zucchini with Garlic and Parmesan

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed well)
• 3 tbsp Olive Oil (Extra virgin is preferred)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika (Smoked paprika also works well)
• 1 tsp Dried Rosemary (Or dried thyme)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Oven and Potatoes

   • Position a rack in the middle of the oven and preheat to 425°F (220°C). For an extra crispy crust, place your baking sheet in the oven to preheat as well.
   • Thoroughly wash and scrub the potatoes. You can peel them if you prefer, but the skin adds great texture and nutrients.
   • Cut the potatoes into uniform 1-inch cubes to ensure they cook evenly.
2. 2

   Season the Potatoes

   • In a large mixing bowl, combine the potato cubes, olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
   • Toss vigorously until every piece of potato is evenly coated with oil and seasonings.
3. 3

   Roast the Potatoes

   • Carefully remove the hot baking sheet from the oven (if preheating). Spread the seasoned potatoes in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
   • Roast for 20-25 minutes.
   • Remove the pan from the oven and use a spatula to flip the potatoes. This ensures all sides get crispy.
   • Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are golden brown, crispy on the outside, and fork-tender on the inside.

Ingredients

• 1.5 lbs zucchini (about 3-4 medium zucchini)
• 2 tbsp olive oil (extra virgin recommended)
• 4 cloves garlic (finely minced)
• 0.25 cup parmesan cheese (freshly grated)
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Prepare the Zucchini

   • Wash the zucchini thoroughly and pat them dry.
   • Trim off both ends.
   • Slice the zucchini into uniform 1/4-inch thick rounds. Consistent thickness ensures even cooking.
2. 2

   Sauté the Zucchini

   • Heat the olive oil in a large skillet or frying pan over medium-high heat until it shimmers.
   • Carefully arrange the zucchini slices in a single layer. Do not overcrowd the pan; cook in two batches if necessary to ensure they brown rather than steam.
   • Cook for 3-4 minutes per side, without stirring too much, until they are tender-crisp and have golden-brown spots.
3. 3

   Add Aromatics

   • If you cooked in batches, return all the zucchini to the skillet.
   • Reduce the heat to medium-low. Add the minced garlic to the pan and stir constantly for 30-60 seconds until it becomes fragrant. Be careful not to let it burn.
4. 4

   Finish and Season

   • Remove the skillet from the heat completely.
   • Immediately sprinkle the grated Parmesan cheese, salt, and freshly ground black pepper over the zucchini.
   • Gently toss everything together until the cheese melts slightly and coats the zucchini slices.
5. 5

   Serve Immediately

   • Transfer the sautéed zucchini to a serving platter.
   • Garnish with fresh chopped parsley, if using.
   • Serve warm for the best texture and flavor.