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     Title: Creole Pork Tenderloin w/Vegetables
Categories: Pork, Vegetables, Squash, Herbs
     Yield: 8 servings

 3 1/2 ts Creole seasoning; divided
     2 lb Pork tenderloins (1 lb ea)
     2 tb Oil
     2 md Fennel bulbs; trimmed, cut
          - in 1" wedges
     1 md Eggplant; in 1" cubes
     2 md Yellow summer squash; halved
          - in 1/2" slices
     1 lg Red bell pepper; in 1"
          - pieces
     2    Shallots, thinly sliced
   1/2 c  Pitted Greek olives; coarse
          Chopped
     3 cl Garlic; minced
   1/2 c  Vegetable broth
     4 ts Minced fresh thyme
          +=OR=+
 1 1/4 ts Dried thyme

 Set oven @ 350°F/175°C.

 Sprinkle 3 teaspoons 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/63°C.

 Let stand 5 minutes before serving. Cut pork into
 slices; serve with vegetables.

 Recipe by Judy Armstrong, Prairieville, Louisiana

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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