Subj : Louisiana's Dandies - 06
To   : All
From : Dave Drum
Date : Wed May 03 2023 02:59:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Nobody knows the truffles I've seen." -- George Lang
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