Italian Pork Loin & Roasted Vegetables
Ingredients
- 1 uncooked boneless pork tenderloin (675-900g), cut in half widthwise
- 4.2fl. oz Italian dressing
- 1 aubergine, peeled, cut in 2.5cm pieces
- 2 plum tomatoes, diced
- 1 courgette, sliced in half moons
- 1 medium red onion, peeled and cut in 2.5cm pieces
- 1 red bell pepper, diced
- 3 cloves of garlic, peeled, minced
- 2 tbsp extra virgin olive oil
- 1.05oz fresh basil, torn
- 2 tbsp salt, divided
Instructions
Step 1
Place pork loin into a bowl. Coat pork with Italian dressing. Cover and refrigerate for 2 to 4 hours.
Step 2
In a large bowl, toss aubergine, tomatoes, courgette, red onion and garlic with oil, basil, and 1 tablespoon salt.
Step 3
Insert crisper plate in pan and pan in unit. Preheat unit by selecting ROAST, setting temperature to 190°C and setting time to 3 minutes. Select START/STOP to begin.
Step 4
While unit is preheating, remove pork from marinade and season with remaining 1 tablespoon salt.
Step 5
Once the unit is preheated, place vegetable mixture on the crisper plate. Place pork on top of vegetables.
Step 6
Select ROAST, set temperature to 190°C, and set time to 20 minutes. Select START/STOP to begin.
Step 7
After 10 minutes, remove pan. Stir vegetables and flip the pork. Reinsert pan to resume cooking.
Step 8
When cooking is complete, let pork rest for 5 minutes before slicing.