Side Pannel
Spice-Rubbed Pork Loin with Ratatouille
Spice-Rubbed Pork Loin with Ratatouille
- Recipe Submitted by Cobb on 11/24/2014
Category: Healthy Recipes, Main Dish
Ingredients List
- 2 Tbs. dried oregano
- 1 Tbs. garlic powder
- 1 Tbs. freshly ground peppercorns
- 1 tsp. salt
- 1 boneless pork loin roast, about 3 lb.
- 3 tomatoes, coarsely chopped
- 3 baby globe eggplant, peeled and cut into chunks
- 1 zucchini, cut into chunks
- 1 red bell pepper, seeded and cut into chunks
- 1 yellow onion, cut into chunks
- 3 garlic cloves, minced
- 2 tsp. minced fresh basil
- Salt and freshly ground pepper, to taste
- 2 Tbs. capers, including brine
Directions
Preheat an oven to 400°F.
To make the spice rub, in a small bowl, combine the oregano, garlic powder, salt and pepper.
Pat the pork dry with paper towels and rub all over with the spice rub. Place the pork in an oiled heavy roasting pan just large enough to hold it comfortably.
Arrange the tomatoes, eggplant, zucchini, bell pepper and onion around the pork. Sprinkle with the garlic and basil, and season with salt and pepper. Scatter the capers over all.
Roast the pork until it is cooked through but still slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the meat should register 155°F to 160°F. Turn the vegetables once during roasting.
Transfer the pork to a carving board, cover loosely with aluminum foil and let stand for 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.
To make the spice rub, in a small bowl, combine the oregano, garlic powder, salt and pepper.
Pat the pork dry with paper towels and rub all over with the spice rub. Place the pork in an oiled heavy roasting pan just large enough to hold it comfortably.
Arrange the tomatoes, eggplant, zucchini, bell pepper and onion around the pork. Sprinkle with the garlic and basil, and season with salt and pepper. Scatter the capers over all.
Roast the pork until it is cooked through but still slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the meat should register 155°F to 160°F. Turn the vegetables once during roasting.
Transfer the pork to a carving board, cover loosely with aluminum foil and let stand for 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.
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