Pork Tenderloin on a Vegetable Bed |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got the original recipe from Johanna Jones-she owns and operates a pig farm in South Carolina. This is a wow, clean out the garden, all in one yummy summer recipe. I've changed the peppers-she used green and I've added more green onions-Johanna used three. Other than that this is the Bomb! Ingredients:
2 teaspoons fresh thyme or 2 teaspoons dried thyme |
1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper |
1/4 teaspoon salt |
1 large pork tenderloin or 2 small pork tenderloin |
2 teaspoons olive oil |
1 red bell pepper, sliced long |
1 orange bell pepper, sliced long |
1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go |
1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go |
5 green onions, cut into 1 inch lengths |
2 -3 cloves garlic, sliced thin |
1 can black beans, rinsed and drained |
1 can stewed tomatoes (unseasoned) |
Directions:
1. Combine the thyme, pepper and salt.
2. Roll the pork, pressing the mixture into it.
3. Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
4. Remove from the skillet, place on a cutting board and cover with foil to keep warm.
5. In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
6. Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
7. Spoon into a large serving plate-slice the pork thin and place on top.
8. A few thyme sprigs is a nice touch.
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