PORK TENDERLOIN ON A VEGETABLE BED

Pork Tenderloin on a Vegetable Bed image

I got the original recipe from Johanna Jones-she owns and operates a pig farm in South Carolina. This is a "wow, clean out the garden, all in one yummy" summer recipe. I've changed the peppers-she used green and I've added more green onions-Johanna used three. Other than that "this is the Bomb!"

Provided by Diana Adcock

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons fresh thyme or 2 teaspoons dried thyme
1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
1/4 teaspoon salt
1 large pork tenderloin or 2 small pork tenderloin
2 teaspoons olive oil
1 red bell pepper, sliced long
1 orange bell pepper, sliced long
1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
5 green onions, cut into 1 inch lengths
2 -3 cloves garlic, sliced thin
1 can black beans, rinsed and drained
1 can stewed tomatoes (unseasoned)

Steps:

Combine the thyme, pepper and salt.
Roll the pork, pressing the mixture into it.
Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
Remove from the skillet, place on a cutting board and cover with foil to keep warm.
In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
Spoon into a large serving plate-slice the pork thin and place on top.
A few thyme sprigs is a nice touch.

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