ITALIAN PORK LOIN & ROASTED VEGETABLES

ITALIAN PORK LOIN & ROASTED VEGETABLES

Ingredients

  • 1 uncooked boneless pork tenderloin (1 1/2–2 pounds), cut in half
  • widthwise
  • 1/2 cup Italian dressing
  • 1 eggplant, peeled, cut in 1-inch pieces
  • 2 Roma tomatoes, diced
  • 1 zucchini, sliced in half moons
  • 1 summer squash, sliced in half moons
  • 1 red bell pepper, diced
  • 3 cloves garlic, peeled, minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh basil, torn
  • 3 teaspoons kosher salt, divided

Instructions

  1. Place pork loin in a bowl or large resealable plastic bag. Coat porkwith Italian dressing. Cover and refrigerate for 2 to 4 hours.
  2. In a large bowl, toss eggplant, tomatoes, zucchini, squash, and garlicwith oil, basil, and 2 teaspoons salt.
  3. Preheat to 375°F (190°C).
  4. While is preheating, remove pork from marinade and season withremaining 1 teaspoon salt.
  5. Once is preheated, place vegetable mixture. Place pork on top ofvegetables.
  6. Set temperature to 375°F (190°C), and set time to 23 minutes.
  7. After 20 minutes, check pork for doneness. If necessary, cook up to 3more minutes.
  8. When cooking is complete, let pork rest for 5 minutes before slicing.
Main Course