Sautéed Pork with Regional Spices and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

This dish features tender pork strips sautéed with a blend of regional spices, paired with a medley of roasted vegetables that bring out localized flavors. This mediterranean-inspired pork ready in about 40 minutes pairs pork tenderloin, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb pork tenderloin
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots
• 1 large red bell pepper
• 1 medium zucchini
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium carrots into 1/2-inch slices, dice 1 large red bell pepper into 1-inch pieces, and slice 1 medium zucchini into 1/2-inch rounds. Toss all vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme leaves, then spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: While the vegetables roast, slice 1 lb pork tenderloin into 1/2-inch strips. In a medium bowl, toss pork strips with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Heat a large skillet over medium-high heat. Add the seasoned pork strips and sauté for 5-6 minutes, stirring occasionally, until the pork is browned and cooked through with no pink inside.
4. Step 4: Remove pork from heat and transfer to a serving dish. Drizzle with 1 tbsp fresh lemon juice, toss the roasted vegetables, and serve alongside the pork for a dish bursting with regional spice flavors.