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Creole Pork Tenderloin with Vegetables Recipe photo by Taste Recipes

Creole Pork Tenderloin with Vegetables

Name: Creole Pork Tenderloin with Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: North America, Cajun
Ingredients: 3-1/2 teaspoons reduced-sodium Creole seasoning, divided; 2 pork tenderloins (1 pound each); 2 tablespoons canola oil; 2 medium fennel bulbs, trimmed and cut into 1-inch wedges; 1 medium eggplant, cut into 1-inch cubes; 2 medium yellow summer squash, halved and cut into 1/2-inch slices; 1 large sweet red pepper, cut into 1-inch pieces; 2 shallots, thinly sliced; 1/2 cup pitted Greek olives, coarsely chopped; 3 garlic cloves, minced; 1/2 cup vegetable broth; 4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Creole Pork Tenderloin with Vegetables Recipe photo by Taste Recipes

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Total Time

Prep: 30 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Judy Armstrong, Prairieville, Louisiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana

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Test Kitchen Approved

Creole Pork Tenderloin with Vegetables

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Prep Time 30 min

Cook Time 20 min

Yield 8 servings

Ingredients

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Text Ingredients

Directions

Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan.

Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork.
Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Nutrition Facts

3 ounces cooked pork with 1 cup vegetables: 247 calories, 10g fat (2g saturated fat), 64mg cholesterol, 575mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.