Pork Tenderloin on a Zucchini Bed

The dish I prepared today was simple, fast and easy to prepare. It’s basically a fusion of Lebanese, Italian and French ingredients and ideas. The result was a profoundly Mediterranean dish…

pork tenderloin

The final result...

A few days ago I made a Lebanese eggplant-zucchini salad. The fresh minty taste of the zucchini was a keeper – I was not as fond of the eggplant at the time. It was probably my fault, but the eggplant flavor simply didn’t go well with the zucchini, so I’ve decided to try the latest in a different combination.

One of my all-time favorites are bruschetta-tomatoes with basil and feta cheese (I am not a mozzarella fan). So, for the Mediterranean tomatoes I chose all the ingredients I would normally use for bruschette, minus the bread. I didn’t chop the tomatoes, as normally required. I sliced them instead, placed them in a ceramic pot; added a few drops of olive oil, sprinkled some hacked garlic on top, and some feta cheese crumbs. For flavor alone, I sprinkled my own Herbes de Provence (you’ll have to visit again soon for how to prepare these) on top of the tomatoes, a blend that already includes basil. If you don’t combine your own spices, you can purchase a ready-made mix. Tomatoes are going into the oven, for 15 minutes… at the right time.

searing the tenderloins

First, sear the meat on all sides...

Slice the zucchini as thin as you possibly can, on their length. Add salt, a few drops of olive oil, fresh mint leaves and fry in a pan for five minutes. Preheat the oven at 150 degrees. Sear the pork tenderloin in butter on all sides, over medium-high heat, about 5 minutes in all. For flavor I added garlic, and herbes de Provence – not too much, you don’t want spices to overpower the meat.

Place skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145 degrees. If you have enough space, add the ceramic pot with the tomatoes into the oven at the same time.

pork tenderloin in the oven

It may be in the oven, but this is not oven baked pork tenderloin...

PS: For Paul-Jules, I fried the meat a bit longer, making sure there was no pink middle. Children should preferably eat meats well done.

Remember, all ingredients used are organic. This particular recipe takes in average 30-40 minutes to prepare. If you try it, let me know how it worked.

Comments

  1. Om nom, sounds delish, I’ll have to try this! I’ve never tried using mint in cooking, but love all the rest of the ingredients.

  2. Mint is actually very interesting, Deb. I have a very nice spinach salad with mint, yogurt and walnuts recipe I will soon share here. 🙂