Oct 2, 2009 2:00 am US/Central
Herb Rubbed Pork Tenderloin
With Roasted Ratatouille Relish
(WCCO)
1½ cups diced eggplant
1 cup diced onion
1 cup diced zucchini or yellow squash
½ cup diced red pepper
½ cup diced yellow or orange pepper
¼ cup extra virgin olive oil
2 TBSP chopped fresh oregano, or 2 tsp. dried
2 TBSP balsamic vinegar, plus more to taste
salt and freshly ground pepper
1½ cups halved grape or cherry tomatoes
1 TBSP minced flat-leaf parsley
1 TBSP minced fresh basil
2 tsp. minced fresh garlic
1-2 pork tenderloins, trimmed of excess fat and silverskin
mixed fresh or dried herbs, such as rosemary, sage, oregano, thyme, etc.
olive oil
Preheat the oven to 400F. Oil a large baking sheet.
In a large bowl, toss together the eggplant, onion, zucchini, bell peppers, ¼ cup olive oil, oregano, and 2 TBSP vinegar. Season generously with salt and pepper. Spread mixture onto the prepared baking sheet and roast in the middle of the oven for 20 minutes.
Remove from the oven and stir in the tomatoes, parsley, basil, and garlic. Return to the oven and roast for an additional 20 minutes. Transfer vegetables to a bowl and season to taste with additional salt, pepper and balsamic vinegar.
Meanwhile, heat a thin layer of olive oil in a large skillet over medium high heat. Rub the pork tenderloins all over with the mixed herbs and salt and pepper. Sear the tenderloins on all sides, then transfer the skillet to the oven and finish cooking the pork to an internal temperature of 150-155F, about 12-15 minutes. Remove the pork from the oven and allow to rest for 5 minutes before slicing.
Serve sliced pork topped with the relish. Serves 4-6.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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