Spice-Rubbed Pork Tenderloin with Zucchini Noodles and Roasted Cherry Tomatoes

Preheat oven to 400°F (200°C).

In a small bowl, mix together 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin.

Pat the 1 pound pork tenderloin dry with paper towels and rub with 1 tablespoon olive oil, then coat evenly with the spice mixture.

Place the pork tenderloin on one side of a baking sheet.

Wash 1 pint cherry tomatoes and place them on the other side of the baking sheet. Drizzle with 1/2 tablespoon olive oil and season lightly with salt and pepper.

Place the baking sheet in the preheated oven and roast for 25 minutes, or until the pork reaches an internal temperature of 145°F and the tomatoes are blistered and softened.

While the pork and tomatoes roast, wash and trim the ends of 3 medium zucchini. Using a spiralizer, julienne peeler, or regular vegetable peeler, create zucchini noodles.

Mince 2 garlic cloves and chop 1/4 cup fresh basil leaves.

Heat the remaining 1/2 tablespoon olive oil in a large non-stick skillet over medium heat.

Add the minced garlic and sauté for 30 seconds until fragrant.

Add the zucchini noodles to the skillet and cook for 3-4 minutes, tossing frequently with tongs, until just tender but still slightly crisp.

Remove the zucchini noodles from heat and toss with juice from half the lemon and half of the chopped basil.

Once the pork is done, remove from oven and let rest for 5 minutes before slicing into 1/2-inch medallions.

Divide the zucchini noodles among 3 plates, top with sliced pork tenderloin and roasted cherry tomatoes.

Garnish with remaining fresh basil and serve with lemon wedges from the remaining half lemon.