Ingredients
3-1/2 teaspoons reduced-sodium Creole seasoning, divided 2 pork tenderloins (1 pound each)2 tablespoons canola oil2 medium fennel bulbs, trimmed and cut into 1-inch wedges1 medium eggplant, cut into 1-inch cubes2 medium yellow summer squash, halved and cut into 1/2-inch slices1 large sweet red pepper, cut into 1-inch pieces2 shallots, thinly sliced1/2 cup pitted Greek olives, coarsely chopped3 garlic cloves, minced1/2 cup vegetable broth4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme
Preparation
Preheat oven to 350°. 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°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.
