Pork Tenderloin with Vegetables

Ingredients

• 2 Zucchini
• 1 eggplant
• 5 tomatoes
• 2 red onions
• 3 cloves garlic
• 3 sprigs thyme
• 1 bunch Basil
• 1 tbsp Olive Oil
• 1 tsp butter
• 400 g pork tenderloin
• Salt
• Pepper
• 40 g parmesan (1 piece)

Instructions

1. 1.

   Clean and dice the zucchini and eggplant. Peel the tomatoes, remove stems, and quarter them. Peel and quarter the onions. Peel and finely dice the garlic. Wash the thyme and basil, shake dry, and finely chop the leaves. Mix the vegetables and herbs.

2. 2.

   Brush a baking dish with 1 tsp olive oil and add the vegetables. Drizzle with the remaining olive oil and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for 15 minutes.

3. 3.

   Meanwhile, heat butter in a pan. Slice the pork tenderloin into 2–3 cm thick pieces, season with salt and pepper, and quickly brown all sides over high heat.

4. 4.

   Stir the vegetables, place the meat on top, sprinkle parmesan over it, and finish cooking for 10–15 minutes.