An easy and summer meal, this dish is a low stress choice for a healthy date night dinner. The ratatouille is perfect on it's own as a vegetarian meal but really wakes up the flavor of a roast pork loin.
Course Main Course
Cuisine American
Cooking Style Vegetarian
Diet and Health healthy-ish
Seasonal summer
Ingredient peach, pork loin
Prep Time 20mins
Cook Time 1hr
Resting Time 30mins
Total Time 1hr20mins
Servings 4servings
Author Amy Reiley
Ingredients
For the Peach Roasted Ratatouille:
2Japanese eggplantcut into cubes
2medium zucchinicubed similarly to the eggplant
2medium peachesalso cubed
1medium onionroughly chopped
1clovegarlicfinely chopped
3-4sprigs fresh thyme
cup½fresh basil leavesroughly chopped
1tsplemon zest
salt
1ozchevrecrumbled
For the Roasted Pork Loin:
1clovegarlicfinely chopped
1tbsppeach jam
2tspDijon mustard
1tbspcoconut oil*
1pork loinapprox. 1 ¼ lbs
Instructions
For the Peach Roasted Ratatouille:
Preheat oven to 375 degrees.
Add eggplant through zest to a 9x13 pan that has been coated with a non-stick spray. Season with salt as desired and toss then top with crumbled chevre.
Bake for 30 minutes or until eggplant and zucchini are fork tender.
For the Roasted Pork Loin:
In a small bowl, combine garlic through coconut oil. Rub mixture over pork loin, thoroughly coating all sides. Set aside for 30 minutes.
While pork is marinating, preheat oven to 400 degrees.
Roast port for 20 minutes, fat side down. Flip loin and roast an additional 20-25 minutes, until thermometer registers 140-145 degrees.