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
Cooking Style Vegetarian
Diet and Health healthy-ish
Ingredient peach, pork tenderloin
Prep Time 20mins
Cook Time 1hr
Resting Time 30mins
Total Time 1hr20mins
Author Amy Reiley
For the Peach Roasted Ratatouille
2Japanese eggplantcut into cubes
2medium zucchinicubed similarly to the eggplant
2medium yellow peachescubed
1medium onionroughly chopped
3-4sprigs fresh thyme
1/2cupfresh basil leavesroughly chopped
For the Roasted Pork Loin
1pork loinapprox. 1 ¼ lbs
To Make the 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. Set aside while you prepare the pork.
To Roast the Pork Tenderloin
In a small bowl, combine garlic through coconut oil. Rub half the mixture over pork loin, thoroughly coating all sides. Set aside for 30 minutes. (Reserve the rest of the mixture to brush on the meat later.)
While pork is marinating, preheat oven to 400 degrees.
Roast pork for 16 minutes, then pour the reserved mustard glaze over the meat.
Return the pork to the oven to cook for an additional 3-4 minutes or until the meat thermometer registers 140-145 degrees. (Depending on thickness, the pork may need to cook for an additional 2-5 minutes.)
Transfer pork to a cutting borad and rest it for 10 minutes before carving.
Use any leftover ratatouille as a vegetarian lunch dish. It's great served either warm or cold.