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Pork Loin with Peach Ratatouille

Mustard Glazed Pork Loin Roast with Summer Peach Ratatouille

Print Recipe
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 20 mins
Cook Time 1 hr
Resting Time 30 mins
Total Time 1 hr 20 mins
Servings 4 servings
Author Amy Reiley

Ingredients

For the Peach Roasted Ratatouille:

  • 2 Japanese eggplant cut into cubes
  • 2 medium zucchini cubed similarly to the eggplant
  • 2 medium peaches also cubed
  • 1 medium onion roughly chopped
  • 1 clove garlic finely chopped
  • 3-4 sprigs fresh thyme
  • cup ½fresh basil leaves roughly chopped
  • 1 tsp lemon zest
  • salt
  • 1 oz chevre crumbled

For the Roasted Pork Loin:

  • 1 clove garlic finely chopped
  • 1 tbsp peach jam
  • 2 tsp Dijon mustard
  • 1 tbsp coconut oil*
  • 1 pork loin approx. 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.
  • Let pork rest for 10 minutes before carving.