User Guide

ITALIAN PORK

LOIN & ROASTED

VEGETABLES

1 uncooked boneless pork tenderloin (1 1/2–2 pounds), cut in half

widthwise

1/2 cup Italian dressing

1 eggplant, peeled, cut in 1-inch pieces

2 Roma tomatoes, diced

1 zucchini, sliced in half moons

1 summer squash, sliced in half moons

1 red bell pepper, diced

3 cloves garlic, peeled, minced

2 tablespoons extra virgin olive oil

1/4 cup fresh basil, torn

3 teaspoons kosher salt, divided

Ingredients

Place pork loin in a bowl or large resealable plastic bag. Coat pork

with Italian dressing. Cover and refrigerate for 2 to 4 hours.

In a large bowl, toss eggplant, tomatoes, zucchini, squash, and garlic

with oil, basil, and 2 teaspoons salt.

Preheat to 375°F (190°C).

While is preheating, remove pork from marinade and season with

remaining 1 teaspoon salt.

Once is preheated, place vegetable mixture. Place pork on top of

vegetables.

Set temperature to 375°F (190°C), and set time to 23 minutes.

After 20 minutes, check pork for doneness. If necessary, cook up to 3

more minutes.

When cooking is complete, let pork rest for 5 minutes before slicing.

Instructions