HERB & GARLIC PORK WITH SUMMER RATATOUILLE
Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day
Provided by Good Food team
Categories Dinner
Time 40m
Yield 4 (or 2 with leftovers for other meals)
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
- Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
- If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
- To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.
Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
ONE-POT PORK RATATOUILLE RECIPE BY TASTY
Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley
Provided by Milloni Merchant
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Season the pork chops on both sides with salt and pepper.
- Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
- Add olive oil and garlic. Stir until fragrant.
- Combine eggplant, onion, tomato, cauliflower, and bell peppers.
- Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
- Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams
GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
ROAST PORK TENDERLOIN WITH VEGETABLE RATATOUILLE
This ratatouille can also be served as a side dish for roast poultry or as a filling in a sandwich with sliced pork, beef or chicken.
Provided by papergoddess
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, combine 2 cloves of garlic, the rosemary and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers.
- In the same bowl, combine remaining clove of garlic, remaining 1 tablespoon of oil, oregano, lemon peel and lemon juice. Brush over zucchini, yellow summer squash, onion and bell peppers.
- Preheat oven to 425 degrees.
- Place rack in center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around edge of pan. (Vegetables don't need to be on rack.) Roast for 30 to 40 minutes, or until an instant-read thermometer inserted into center of tenderloin registers 155 degrees. Remove tenderloin from roasting pan. Cover with foil and let stand 10 minutes before slicing. The temperature of the meat after standing should be 160 degrees.
- 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.
- Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.
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PORK LOIN WITH RATATOUILLE - CULINARY HILL
From culinaryhill.com
5/5 (3)Total Time 2 hrs 10 minsCategory Main CourseCalories 362 per serving
- Preheat oven to 400 degrees. To make the spice rub, combine the oregano, garlic powder, and pepper in a small bowl.
- 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, eggplants, zucchini, bell pepper, and onion around the pork. Sprinkle with garlic, basil, and salt and pepper to taste. 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 pork should read 155-160 degrees. Turn the vegetables twice during roasting.
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