Creole Pork Tenderloin with Vegetables
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
Total TimePrep: 30 min. Bake: 20 min.
- 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.
Nutrition Facts3 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.
Originally published as Roasted Pork Tenderloins with Fennel and Summer Vegetables in Light Recipes 2015
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