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    You are in: Home / Recipes / Roast Pork Tenderloin With Vegetable Ratatouille Recipe
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    Roast Pork Tenderloin With Vegetable Ratatouille

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    papergoddess's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Preheat oven to 425 degrees.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.

    Ratings & Reviews:


    Nutritional Facts for Roast Pork Tenderloin With Vegetable Ratatouille

    Serving Size: 1 (566 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.6
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 2.5 g
    Cholesterol 73.7 mg
    Sodium 142.1 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 5.5 g
    Sugars 10.0 g
    Protein 28.4 g

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