• Louisiana's Dandies - 06

    From Dave Drum@1:3634/12 to All on Tue May 2 15:01:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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 @ 350ºF/175ºC.

    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
    145ºF/63ºC.

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

    Judy Armstrong, Prairieville, Louisiana

    Makes: 8 servings

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

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