Pork Tenderloin & Harvest Vegetables
A complete, wholesome meal in one go. Succulent pork tenderloin is roasted atop a bed of seasonal vegetables, allowing the savory pan juices to naturally season the roast below.
Pork Tenderloin & Harvest Vegetables
A complete, wholesome meal in one go. Succulent pork tenderloin is roasted atop a bed of seasonal vegetables, allowing the savory pan juices to naturally season the roast below.
Ingredients
- 2 whole pork tenderloins (approx. 28 oz total)
- 4 fl oz olive oil, divided
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 1 large eggplant, diced
- 2 zucchinis, diced
- 1 bell pepper, diced
- 4 cherry tomatoes, halved
- 1 large red onion, sliced
- 2 cloves garlic, minced
- Fresh basil, chopped, to taste
- Salt and pepper to taste
Instructions
Prepare the marinade: in a jar, combine a portion of the olive oil, vinegar, honey, minced garlic, salt, and pepper. Whisk vigorously.
Coat the pork tenderloins with the marinade. Cover and refrigerate for a minimum of two hours.
In a bowl, combine all diced vegetables. Toss with the remaining olive oil and fresh basil.
Arrange the vegetables in an even layer in the cooking basket. Place the marinated pork tenderloins directly on top.
Cook at 375°F for 35 minutes. After 20 minutes, temporarily remove the pork, stir the vegetables, then return the pork to the basket to complete cooking.
Nutrition Facts
Amount per 1 servingChef's Tip
"For optimal flavor, marinate the pork for a minimum of 2 hours. Stir the vegetables partway through the cooking process to ensure even cooking."