Best Pork Tenderloin Creole Recipes

CREOLE PORK TENDERLOIN WITH VEGETABLES

Creole Pork Tenderloin with Vegetables image

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Steps:

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.

Nutrition Facts : Calories 247 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 575mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

PORK TENDERLOIN CREOLE

PORK TENDERLOIN CREOLE image

Categories Pork

Number Of Ingredients 8

Ingredients

2 pork tenderloins, about 1 1/2 to 2 lbs total
1/2 cup flour
1 tbsp Creole seasoning
1 small onion, coarsely chopped
1 small green or red bell pepper, coarsely chopped (or a mixture of both)
1 rib celery, sliced
1 package chicken gravy mix
1 can (14.5 ounces) diced tomatoes, undrained

Steps:

Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in slow cooker/Crock Pot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 minutes.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Creole Pork Tenderloin with Vegetables image

Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. -Judy Armstrong, Prairieville, Louisiana

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

3-1/2 teaspoons reduced-sodium Creole seasoning, divided
2 pork tenderloins (1 pound each)
2 tablespoons canola oil
2 medium fennel bulbs, trimmed and cut into 1-inch wedges
1 medium eggplant, cut into 1-inch cubes
2 medium yellow summer squash, halved and cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
2 shallots, thinly sliced
1/2 cup pitted Greek olives, coarsely chopped
3 garlic cloves, minced
1/2 cup vegetable broth
4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

Steps:

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.