Pork Tenderloin with Warm Roast Vegetable Salad
This recipe makes 6 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||2 g|
- Portion size: 6
Serve with: Barley pilaf. Pork tenderloin is an extremely lean cut of meat with no waste. Coating the pork in ground porcini mushrooms gives it a delicious mushroom-flavoured crust.
- 2 2sweet red peppersweet red peppers
- 1 1sweet green peppersweet green peppers
- 2 2zucchinizucchinis
- 1 1small eggplant
- 4 4plum tomatoplum tomatoes
- 3 tbsp 3tbspolive oil
- 2 2clove garliccloves of garlic, minced
- 1 tsp 1tspdried Italian herb seasoning
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tsppepper
- 1/4 cup 1/4cupdried porcini mushroomdried porcini mushrooms
- 1/2 tsp 1/2tspdried sage
- 2 (1-1/2 lb/750 g total) 2(1-1/2 lb/750 g total)pork tenderloinpork tenderloins
- 1 tbsp 1tbspbalsamic vinegar
Remove seeds and ribs from red and green peppers; cut into 2-inch (5 cm) chunks and place in large bowl. Cut zucchini and eggplant into 1-inch (2.5 cm) thick slices; add to bowl. Cut each tomato into 4 wedges; add to bowl.
Toss vegetables with 2 tbsp (25 mL) of the oil, garlic, Italian herb seasoning and 1/2 tsp (2 mL) each of the salt and pepper. Spread on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 30 minutes.
Meanwhile, using mini-chopper, clean coffee grinder or mortar and pestle, finely grind mushrooms. Add sage and remaining salt and pepper. Brush remaining oil over tenderloins; coat with mushroom mixture.
In large nonstick skillet, brown tenderloins over medium-high heat. Push vegetables to 1 side of baking sheet; add pork to space. Roast until juices run clear when pork is pierced and just a hint of pink remains inside and vegetables are golden, about 20 minutes. Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing thinly.
Meanwhile, transfer vegetables to serving bowl; sprinkle with balsamic vinegar and toss gently. Serve with pork.