Tested till perfect Pork Tenderloin with Warm Roast Vegetable Salad

Pork Tenderloin with Warm Roast Vegetable Salad

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.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per serving: about

cal 260 pro 26g total fat 11g sat. fat 2g
carb 15g fibre 4g chol 57mg sodium 353mg

% RDI:

calcium 3 iron 18 vit A 25 vit C 157
folate 17
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