Creole Pork Tenderloin with Vegetables Recipe

Creole Pork Tenderloin with Vegetables Recipe
Creole Pork Tenderloin with Vegetables Recipe photo by Taste of Home
Publisher Photo

Creole Pork Tenderloin with Vegetables Recipe

Be the first to add a review
Publisher Photo
Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 3-1/2 teaspoons reduced-sodium Creole seasoning, divided
  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons canola oil
  • 2 medium fennel bulbs, trimmed and cut into 1-inch wedges
  • 1 medium eggplant, cut into 1-inch cubes
  • 2 medium yellow summer squash, halved and cut into 1/2-inch slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 2 shallots, thinly sliced
  • 1/2 cup pitted Greek olives, coarsely chopped
  • 3 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Directions

Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan.
Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork.
Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables. Yield: 8 servings.
Originally published as Creole Pork Tenderloin with Vegetables in Light Recipes 2015, p38

Nutritional Facts

3 ounces cooked pork with 1 cup vegetables: 247 calories, 10g fat (2g saturated fat), 64mg cholesterol, 575mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 3-1/2 teaspoons reduced-sodium Creole seasoning, divided
  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons canola oil
  • 2 medium fennel bulbs, trimmed and cut into 1-inch wedges
  • 1 medium eggplant, cut into 1-inch cubes
  • 2 medium yellow summer squash, halved and cut into 1/2-inch slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 2 shallots, thinly sliced
  • 1/2 cup pitted Greek olives, coarsely chopped
  • 3 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme
  1. Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan.
  2. Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork.
  3. Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables. Yield: 8 servings.
Originally published as Creole Pork Tenderloin with Vegetables in Light Recipes 2015, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreole Pork Tenderloin with Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review