- 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
- 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, px
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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