Chef critique

Tuscan Rosemary Pork with Roasted Zucchini

This is an exceptionally well-structured recipe with perfect seasoning ratios, logical active prep times, and clean formatting.

Score: 9/10

Suggested fixes

Change the target pull temperature for the pork tenderloin to 140°F so it rests to a perfectly juicy medium doneness.
Rephrase the end of step 6 to say 'Toss gently to avoid breaking up the tomatoes' instead of 'Keep the tomatoes in large pieces'.

low / cookability: Pork tenderloin is extremely lean and will continue to cook from residual heat during the 5-minute rest. Pulling it from the oven at exactly 145°F may cause it to overshoot and become slightly dry; a pull temperature of 140°F works best for this specific cut.
low / clarity: In step 6, the prose advises to 'Keep the tomatoes in large pieces', but they were already cut into thick wedges in step 4. This phrasing might briefly confuse a cook into thinking they missed a cutting instruction.

Flawlessly precise salt scaling that perfectly matches the 1.25% ratio for boneless meat and 1% for vegetables.
Excellent parallel tasking instructions, having the cook prepare the faster-cooking vegetables and pork rub while the potatoes get a head start in the oven.
Correct use of properly spaced bulleted lists to cleanly format multi-ingredient mixtures without interrupting the active cooking flow.
The inclusion of pan juices and a splash of red wine vinegar to finish the dish shows great culinary sense.