Pork Tenderloin With Warm Roast Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I think that these Cannucks can cook/bake and then some. Beautiful country Canada, but the people seem aloof, not unless their French Cannucks - boy are they funny! Ingredients:
ingredients |
2 sweet red peppers |
1 sweet green pepper |
2 zucchinis |
1 small eggplant |
4 plum tomatoes |
3 tbsp (45 ml) olive oil |
2 cloves of garlic, minced |
1 tsp (5 ml) dried italian herb seasoning |
3/4 tsp (4 ml) salt |
3/4 tsp (4 ml) pepper |
1/4 cup (50 ml) dried porcini mushrooms |
1/2 tsp (2 ml) dried sage |
2 (1-1/2 lb/750 g total) pork tenderloins |
1 tbsp (15 ml) balsamic vinegar |
Directions:
1. Preparation:
2. 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.
3. 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.
4. 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.
5. 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.
6. Meanwhile, transfer vegetables to serving bowl; sprinkle with balsamic vinegar and toss gently. Serve with pork
7. Source: Canadian Living Test Kitchen
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