I was thrilled at how well this dish turned out! I baked a lovely, lean pork tenderloin in a pan of dry white wine after having seasoned the pork with herbes de Provence, lemon zest, salt/pepper, and garlic. The lemon zest really adds a bright note to the tender pork and makes the combination of flavors from the herbes de Provence really ‘pop’. Along with the pork I roasted some lovely summertime veggies; baby squash, asparagus, red onion wedges and sliced, ripe tomatoes. Colorful, simple yet bursting with flavor, this healthy dish is best when served with a side of your favorite whole grain or even some creamy mashed potatoes…
(To view this recipe, click on the blue title of the blog post above*)
Provençal Pork Tenderloin
Ingredients:
- 1 lb. pork tenderloin, lean
- salt and pepper
- olive oil
- Herbes de Provence
- 4 garlic cloves
- zest of 1 lemon
- 1/2 cup dry white wine
- Mixture of summer vegetables: 1 large tomato, squash/baby squash, asparagus, red onion wedges
Directions:
- Preheat the oven to 375 degrees. Drizzle 1 tablespoon of oil over the tenderloin. Season the pork tenderloin with ½ teaspoon of salt, ¼ teaspoon of black pepper and 1 teaspoon of herbes de Provence. Sprinkle with the lemon zest and the garlic. Bake on a high-sided baking sheet with the wine surrounding the pork, for 25-30 minutes or until the pork reaches an internal temperature of 155-160 degrees.
- Slice your tomatoes, squash, onion and asparagus tips. Drizzle with a touch of oil and a small pinch of salt and pepper. Roast on another baking sheet that has been sprayed with oil, in the preheated oven, for 12-15 minutes or until the veggies are tender.
- Serve the pork sliced with the roasted veggies.
Tagged: asparagus, baby squash, baked pork tenderloin, dry white wine, garlic, herbes de provence, lemon zest, pork, pork tenderloin, red onion, roasted vegetables, tomatoes
Mmmm, this looks so tasty and sounds easy to make!
Perfectly said– easy peasy and yummy indeed! Big hugs, hope to see you both very soon. 😃