Garlic & Herb Sirloin with Avocado Zoodle Salad

Garlic & Herb Sirloin with Avocado Zoodle Salad


Looking for a delicious dinner you can have ready in 30 minutes? Give this one a try! Juicy, tender, oven-roasted 'Garlic & Herb' pork sirloin served with a creamy avocado zoodle salad, loaded with peppers and carrots for extra crunch. Zoodles, or zucchini noodles, are all the rage right now! They're a great alternative to regular pasta and taste great with my home-made avocado-cilantro dressing. For this 30 minute meal, I partnered with Smithfield, serving my zoodles with Smithfield's Marinated Fresh Pork Sirloin in 'Garlic and Herb' flavor. Smithfield uses 100% fresh pork for their marinated sirloins and they come in other great flavors like 'Teriyaki & Peppercorn' and 'Peppercorn & Garlic'. And if you're looking for fresh pork for other recipes, Smithfield Marinated Fresh Pork is available in a variety of cuts and flavors.

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Juicy, tender, oven-roasted 'Garlic & Herb' pork sirloin served with a creamy avocado zoodle salad, loaded with peppers and carrots for extra crunch.

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READY IN: 30 Minutes
YIELD: 4 servings

1 Smithfield Garlic & Herb Marinated Fresh Pork Sirloin
3 to 4 large zucchinis
1 large red bell pepper
1 shallot, finely diced
1 cup shredded carrots
1 large, ripe avocado
2 garlic cloves
Small bunch fresh cilantro
Juice from 1 lime
¼ cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper.

1. Prepare the marinated pork:
a. Preheat oven to 400F.
b. Remove pork from packaging. Using a sharp knife, split the pork sirloin into four equal strips: cut the sirloin in half lengthwise, then each section in half again. This will cut down cooking time significantly.
c. Drizzle a tablespoon of olive oil over a baking pan or large frying pan and add the sectioned pork.
d. Bake in preheated oven for about 25 minutes, or until internal temperature reaches 150F.
2. Meanwhile, prepare the dressing (5 minutes):
a. Place the avocado, garlic cloves, cilantro, lime juice, olive oil, salt and about ½ teaspoon of freshly ground black pepper into a food processor.
b. Pulse and puree for a few minutes until the dressing is smooth.
c. Set aside until ready to use.
3. Prepare the salad (10 minutes):
a. Wash zucchinis and leave unpeeled. Using a spiral cutter, create the “zoodles”, long zucchini noodles. Place them into a large bowl.
b. Slice the red bell pepper into thin slices.
c. Add the red bell pepper, diced shallot and shredded carrots to the zoodles.
d. Add the prepared avocado dressing to the bowl and use kitchen tongs to toss and coat the vegetables.
4. For serving:
a. Once pork sirloin reaches 150F, remove from oven and allow the meat to rest until ready to serve.
b. Using a sharp knife, slice the sirloin into serving-size medallions.
c. Plate a generous amount of the zoodle salad and top with pork medallions.
d. Serve immediately.


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