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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 Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    8 servings

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.
Nutrition 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.

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