Roasted Pork Tenderloin & Ratatouille with Cannellini Beans
Roasting bell peppers, zucchini and eggplant in the oven brings out the full depth of their sweetness in this Mediterranean dish. Succulent roasted pork tenderloin adds protein to round out the meal.
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Ingredients
- Olive oil cooking spray
- 1 large Italian eggplant, cut into 3/4-inch cubes
- 1 tsp each sea salt and fresh ground black pepper, divided
- 3 zucchini, cut into 3/4-inch chunks
- 2 small red bell peppers, seeded and cut into 1- to 2-inch chunks
- 1 1/2 lb pork tenderloin, trimmed
- 1 1/2 tsp herbes de Provence, divided
- 1 tbsp olive oil 1 white onion, chopped
- 3 cloves garlic, chopped
- 1/4 tsp dried fennel seeds
- 1/4 tsp red pepper flakes
- 1 14 1/2-oz BPA-free can unsalted diced tomatoes
- 1 15-oz BPA-free can cannellini beans, drained and rinsed
- 1 tbsp red wine vinegar
- 3 tbsp chopped fresh basil leaves
Preparation
- Position oven racks in top and bottom thirds of oven; preheat to 425°F. Line 2 large baking sheets with foil and mist with cooking spray. Spread eggplant in a single layer on 1 sheet; mist with cooking spray and season with 1/4 tsp each salt and black pepper. Spread zucchini and bell peppers on second sheet; mist with cooking spray and season with 1/4 tsp each salt and black pepper. Roast vegetables, turning once or twice, until golden brown and very tender, 30 to 35 minutes for eggplant; 28 to 32 minutes for zucchini and bell peppers. Transfer all vegetables to a large bowl. Reserve 1 foil-lined sheet.
- Place pork on reserved sheet and mist with cooking spray; sprinkle evenly with 1 tsp herbes and 1/4 tsp each salt and black pepper. Roast for about 25 minutes, until pork is light pink inside and registers 145°F when tested with an instant-read thermometer in thickest part. Transfer to a cutting board and rest for 5 minutes.
- Meanwhile, in a large saucepan on medium-high, heat oil. Add onion, remaining 1/4 tsp each salt and black pepper and cook, stirring frequently, until translucent and lightly browned, 5 to 7 minutes. Add garlic, remaining 1/2 tsp herbes, fennel seeds and pepper flakes and cook for 1 minute, stirring constantly. Add tomatoes and bring to a simmer.
- Reduce heat to medium-low and add beans and vinegar. Cook, stirring occasionally, until heated through, about 1 minute. Add roasted vegetables and stir gently until heated through, about 2 minutes. Transfer vegetable mixture to a large serving platter. Slice pork 1/2 inch thick and arrange over top of vegetables. Sprinkle with basil.
Nutrition Information
- Serving Size 1 cup ratatouille and 1/4 of pork
- Calories 417
- Carbohydrate Content 40 g
- Cholesterol Content 89 mg
- Fat Content 10.5 g
- Fiber Content 12.5 g
- Protein Content 42 g
- Saturated Fat Content 2 g
- Sodium Content 481 mg
- Sugar Content 15 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g