Sonoma Roast Pork Loin with Vegetable Ratatouille

Sonoma Diet

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Name: Sonoma Roast Pork Loin with Vegetable Ratatouille
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 cloves garlic minced (1 1/2 teaspoons minced); 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rose crushed; 2 tablespoons extra-virgin olive oil; 1 1- to 1 1/4-pound pork tenderloin; 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregan crushed; 2 teaspoons finely shredded lemon peel; 3 tablespoons lemon juice; 1 pound small zucchini halved lengthwise; 1 pound small yellow summer squash halved lengthwise; 1 medium onion sliced 1/2 inch thick; 2 small red bell peppers halved and seeded (8 ounces); 2 small yellow bell peppers halved and seeded (8 ounces); 2 medium tomatoes seeded and chopped; 1 tablespoon capers rinsed and drained; 4 large fresh basil leaves cut into thin strips; Kosher salt to taste; Freshly ground black pepper to taste

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INGREDIENTS

3 cloves garlic ; minced (1 1/2 teaspoons minced)
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rose ; crushed
2 tablespoons extra-virgin olive oil
1 1- to 1 1/4-pound pork tenderloin
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregan ; crushed
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 pound small zucchini ; halved lengthwise
1 pound small yellow summer squash ; halved lengthwise
1 medium onion ; sliced 1/2 inch thick
2 small red bell peppers ; halved and seeded (8 ounces)
2 small yellow bell peppers ; halved and seeded (8 ounces)
2 medium tomatoes ; seeded and chopped
1 tablespoon capers ; rinsed and drained
4 large fresh basil leaves ; cut into thin strips
Kosher ; salt to taste
Freshly ; ground black pepper to taste

Servings

INSTRUCTIONS

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.

NOTES

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.

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Sonoma Roast Pork Loin with Vegetable Ratatouille

3 cloves garlic minced (1 1/2 teaspoons minced)
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rose crushed
2 tablespoons extra-virgin olive oil
1 1- to 1 1/4-pound pork tenderloin
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregan crushed
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 pound small zucchini halved lengthwise
1 pound small yellow summer squash halved lengthwise
1 medium onion sliced 1/2 inch thick
2 small red bell peppers halved and seeded (8 ounces)
2 small yellow bell peppers halved and seeded (8 ounces)
2 medium tomatoes seeded and chopped
1 tablespoon capers rinsed and drained
4 large fresh basil leaves cut into thin strips
 Kosher salt to taste
 Freshly ground black pepper to taste

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.

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Nutrition

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Serving Size: 1 Serving (343g)
Recipe Makes: 4 Servings

Calories: 106
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 106

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