Mustard Glazed Pork Loin Roast with Summer Peach Ratatouille
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.
Ingredients
For the Peach Roasted Ratatouille
- 2 Japanese eggplant cut into cubes
- 2 medium zucchini cubed similarly to the eggplant
- 2 medium yellow peaches cubed
- 1 medium onion roughly chopped
- 1 clove garlic finely chopped
- 3-4 sprigs fresh thyme
- 1/2 cup fresh 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
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.
Notes
Use any leftover ratatouille as a vegetarian lunch dish. It's great served either warm or cold.
