1. In a small bowl combine 2 cloves of the garlic, the rosemary, and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers.
2. In the same small bowl combine remaining clove of garlic, remaining 1 tablespoon oil, the oregano, lemon peel, and lemon juice. Brush over zucchini, yellow summer squash, onion, and bell peppers.
3. Place a rack in the center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around the edge of the pan. (The vegetables don?t need to be on the rack). Roast in a 425? oven for 30 to 40 minutes or until an instant-read thermometer inserted into center of tenderloin registers 155?F. Remove tenderloin from roasting pan. Cover with foil and let stand for 10 minutes before slicing. The temperature of the meat after standing should be 160?F. Transfer vegetables to a very large serving bowl; add tomatoes, capers, and basil. Toss to combine. Season to taste with kosher salt and black pepper. Cover and let stand until pork is ready to serve.
4. Cut pork into 1/4-inch slices. Serve pork on top of vegetables.
Tip: The vegetable ratatouille can also be served as a side dish for roast poultry or it can be used as a filling in a sandwich with sliced meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (61%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 119mg||4 %|
|Potassium 540.5mg||14 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 6.9g|
|Protein 2.5g||4 %|
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Calories per serving: 106
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