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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roast pork tenderloin, eggplant, zucchini & peppers Ingredients:
1 lb pork tenderloin |
1 lb eggplant, unpeeled |
1 1/2 lbs zucchini, medium |
1/2 lb pepper, sweet, red |
3 tablespoon olive oil |
1 tablespoon cumin, ground |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 450 degrees
2. Chop eggplant, zucchini & peppers into 1 dice
3. In a large bowl combine veggies with 2 Tablespoons oil, 2 teaspoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper
4. Mix well
5. Spread mixture on a large, rimmed, nonstick-foil-lined baking pan
6. Bake 15 minutes; stir after 10 minutes
7. Cut pork into 1 pieces
8. Toss pork with remaining oil, cumin, salt & pepper
9. Remove veggies from oven & push to one side of pan
10. Add pork to pan with veggies
11. Roast 15 more minutes
12. Spoon veggies & pork onto serving platter
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