Pork Tenderloin with Warm Roast Vegetable Salad

By The Canadian Living Test Kitchen

259 people added this to their Recipe Box

Pork Tenderloin with Warm Roast Vegetable Salad

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	260260 cal
pro	26 g26g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	15 g15g carb
fibre	4 g4g fibre
chol	57 mg57mg chol
sodium	353 mg353mg sodium
% RDI:	-
calcium	33 calcium
iron	1818 iron
vit A	2525 vit A
vit C	157157 vit C
folate	1717 folate

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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.

Ingredients

2 sweet red peppers 2 2sweet red peppersweet red peppers
1 sweet green pepper 1 1sweet green peppersweet green peppers
2 zucchinis 2 2zucchinizucchinis
1 small eggplant 1 1small eggplant
4 plum tomatoes 4 4plum tomatoplum tomatoes
3 tbsp olive oil 3 3tbsp tbspolive oil
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1 tsp dried Italian herb seasoning 1 1tsp tspdried Italian herb seasoning
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1/4 cup dried porcini mushrooms 1/4 1/4cup cupdried porcini mushroomdried porcini mushrooms
1/2 tsp dried sage 1/2 1/2tsp tspdried sage
2 2(1-1/2 lb/750 g total) (1-1/2 lb/750 g total)pork tenderloinpork tenderloins
1 tbsp balsamic vinegar 1 1tbsp tbspbalsamic vinegar

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.