Dinner recipe · from the recipe book

Herbed Pork Tenderloin Toasts with Pickled Cucumber

Name: Herbed Pork Tenderloin Toasts with Pickled Cucumber
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Pork tenderloin, trimmed of silver skin; 1 tbsp (15 g) Olive oil; 1¾ tsp (2 g) Dried rosemary, crumbled; 1 tsp (3 g) Garlic powder; 1¼ tsp (3 g) Paprika (sweet or smoked); ¾ tsp (4 g) Salt, divided; ¾ tsp (2 g) Black pepper; 2 cups sliced (200 g) Cucumber, thinly sliced; ½ medium (50 g) Red onion, thinly sliced; 3 tbsp (45 g) Apple cider vinegar; 1½ tsp (10 g) Honey; 1 container (6 oz, 170 g) Plain Greek yogurt, nonfat; 1 cup sprigs (8 g) Fresh dill, chopped; 2½ tbsp chopped (10 g) Fresh parsley, chopped; 1 clove (3 g) Garlic, grated; 1 tbsp (15 g) Lemon juice; 8 slices (256 g) Whole-wheat bread; 2 cups loosely packed (60 g) Baby spinach

Juicy rosemary-garlic pork slices on crisp whole-wheat toast with a cool dill-yogurt spread, tangy quick-pickled cucumber and peppery spinach.

Oven
50 min · 30 min hands-on
Serves 4

31–45 g carbs
Protein 30 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1¼ lb560 gPork tenderlointrimmed of silver skin
1 tbsp15 gOlive oil
1¾ tsp2 gDried rosemarycrumbled
1 tsp3 gGarlic powder
1¼ tsp3 gPaprika (sweet or smoked)
¾ tsp4 gSaltdivided
¾ tsp2 gBlack pepper
2 cups sliced200 gCucumberthinly sliced
½ medium50 gRed onionthinly sliced
3 tbsp45 gApple cider vinegar
1½ tsp10 gHoney
1 container (6 oz)170 gPlain Greek yogurt, nonfat
1 cup sprigs8 gFresh dillchopped
2½ tbsp chopped10 gFresh parsleychopped
1 clove3 gGarlicgrated
1 tbsp15 gLemon juice
8 slices256 gWhole-wheat bread
2 cups loosely packed60 gBaby spinach

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
Rub the pork tenderloin with the olive oil, then season it with the rosemary, garlic powder, paprika, black pepper and half of the salt. Place it on the sheet pan.
Roast the pork for 20 to 25 minutes, until it reaches 145°F (63°C) in the thickest part. Rest it for at least 3 minutes, then slice thinly. Keep the oven on.
While the pork roasts, make the pickles: stir the cider vinegar, honey and one quarter of the salt in a bowl, then add the cucumber and red onion and set aside for at least 15 minutes.
Make the spread: stir the Greek yogurt, dill, parsley, garlic, lemon juice and the remaining quarter of the salt in a small bowl.
Toast the whole-wheat bread slices on a rack in the oven for 4 to 5 minutes, until crisp.
Spread the yogurt herb spread over the toasts, top with the spinach and the sliced pork, then drain the cucumber and red onion and pile them on top. Serve 2 toasts per person.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Herbed Pork Tenderloin Toasts with Pickled Cucumber

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