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Title: Creole Pork Tenderloin w/Vegetables
Categories: Pork, Vegetables, Squash, Herbs
Yield: 8 servings

3 1/2 ts Creole seasoning; divided
2 lb Pork tenderloins (1 lb ea)
2 tb Oil
2 md Fennel bulbs; trimmed, cut
- in 1" wedges
1 md Eggplant; in 1" cubes
2 md Yellow summer squash; halved
- in 1/2" slices
1 lg Red bell pepper; in 1"
- pieces
2 Shallots, thinly sliced
1/2 c Pitted Greek olives; coarse
Chopped
3 cl Garlic; minced
1/2 c Vegetable broth
4 ts Minced fresh thyme
+=OR=+
1 1/4 ts Dried thyme

Set oven @ 350ºF/175ºC.

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
145ºF/63ºC.

Let stand 5 minutes before serving. Cut pork into
slices; serve with vegetables.

Judy Armstrong, Prairieville, Louisiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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