Roast Pork Tenderloin With Vegetable Ratatouille Recipes

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

ONE-POT PORK RATATOUILLE RECIPE BY TASTY

One-Pot Pork Ratatouille Recipe by Tasty image

Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley

Provided by Milloni Merchant

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 slices pork loin
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 clove garlic, minced
2 eggplants, diced
½ onion, diced
2 tomatoes, diced
¼ cauliflower
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup white wine
½ teaspoon salt
½ teaspoon pepper
fresh parsley, minced

Steps:

Season the pork chops on both sides with salt and pepper.
Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
Add olive oil and garlic. Stir until fragrant.
Combine eggplant, onion, tomato, cauliflower, and bell peppers.
Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
Garnish with parsley.
Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams

ROAST PORK TENDERLOIN WITH VEGETABLE RATATOUILLE

Roast Pork Tenderloin With Vegetable Ratatouille image

This ratatouille can also be served as a side dish for roast poultry or as a filling in a sandwich with sliced pork, beef or chicken.

Provided by papergoddess

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 garlic cloves, minced (or 1 1/2 teaspoons minced)
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons extra virgin olive oil
1 -1 1/4 lb pork tenderloin
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 lb small zucchini, sliced
1 lb small summer squash, sliced
1 medium onion, sliced 1/2 inch thick
2 small red bell peppers, seeded, sliced (8 ounces)
2 small yellow bell peppers, seeded, sliced (8 ounces)
2 medium tomatoes, seeded and chopped
1 tablespoon capers, rinsed and drained
4 large fresh basil leaves, cut into thin strips
kosher salt
fresh ground black pepper

Steps:

In a small bowl, combine 2 cloves of garlic, the rosemary and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers.
In the same bowl, combine remaining clove of garlic, remaining 1 tablespoon of oil, oregano, lemon peel and lemon juice. Brush over zucchini, yellow summer squash, onion and bell peppers.
Preheat oven to 425 degrees.
Place rack in center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around edge of pan. (Vegetables don't need to be on rack.) Roast for 30 to 40 minutes, or until an instant-read thermometer inserted into center of tenderloin registers 155 degrees. Remove tenderloin from roasting pan. Cover with foil and let stand 10 minutes before slicing. The temperature of the meat after standing should be 160 degrees.
Transfer vegetables to a very large serving bowl; add tomatoes, capers and basil. Toss to combine. Season to taste with kosher salt and black pepper. Cover and let stand until pork is ready to serve.
Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.

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