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
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
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