Baked Pork Tenderloin with Vegetables (Creole Louisiana)

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that’s great for family or friends.

3½ tsp. Creole seasoning, divided
2 (1 lb) pork tenderloins
2 Tbsp. Canola oil
2 medium fennel bulbs, trimmed and cut into 1"wedges
1 medium eggplant, cut into 1" cubes
2 medium yellow summer squash, halved and cut into ½" slices
1 large sweet red pepper, cut into 1" pieces
2 shallots, thinly sliced
½ cup Greek olives, pitted, coarsely chopped
3 cloves garlic, minced
½ cup vegetable broth
4 tsp. fresh thyme, minced or 1¼ tsp. dried thyme

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Sprinkle 3 tsp. Creole seasoning over tenderloins. In a 6 qt stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan.

Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork.

Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°F.

Let stand 15 minutes. Cut pork into slices; serve with vegetables.

Makes 8 servings.