Thyme and Garlic Pork Tenderloin With Ratatouille
A veggie ratatouille is a perfect dish for almost any diet. If you’re following the Montignac method, try this thyme and garlic pork tenderloin with ratatouille and you’ll be very satisfied!
Ingredients Needed for Thyme and Garlic Pork Tenderloin With Ratatouille
1 pound pork tenderloin
2 tablespoons of garlic powder
10 fresh thyme sprigs
2 tablespoons of extra virgin olive oil
1 red onion, diced
1 eggplant, cubed
1 zucchini, cubed
1 celery stick, sliced
1 yellow bell pepper, chopped
3 garlic cloves, crushed
¼ cup tomato sauce
6 fresh basil leaves
How to Make Thyme and Garlic Pork Tenderloin With Ratatouille
- Preheat the oven to 380 degrees F/190 degrees C.
- Lay the pork tenderloin on your chopping board. Season it with salt, pepper, and garlic powder, by coating it on all its sides.
- Heat one tablespoon of olive oil in an ovenproof skillet. Lay the pork tenderloin in it and add the thyme sprigs (keep 2-3 sprigs for later use). Fry the meat for 2-3 minutes on each side.
- Transfer the skillet to the oven and roast the pork tenderloin for 15 minutes.
- Meanwhile, heat the remaining olive oil in a skillet. Add the red onion and eggplant. Stir and cook until the onion softens and the eggplant absorbs some of the oil.
- Add the zucchini, celery, and yellow bell pepper. Stir and cook until the vegetables soften.
- Add the crushed garlic, tomato sauce, basil, and the remaining thyme. Season with salt and pepper. Cook for 5-6 more minutes.
- Serve the pork tenderloin with veggie ratatouille.