Pork & Vegetables

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Story Published: Aug 31, 2006 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

By Todd Johnson

Ingredients

Pork & Vegetables - 9/1/2006

4 pork tenderloins 9 Tbl. olive oil
6 garlic cloves 1 shallot
1/2 cup sherry 1 1/2 cup chicken stock
1/4 tsp. thyme 2 Tbl. butter
1 red onion 1 red pepper
1 yellow pepper 1 zucchini
1 yellow squash 1 fennel bulb
1/2 small eggplant 3 sprigs basil
Salt & pepper to taste

Directions

Season pork with salt and pepper. Saute in 2 Tbl. olive oil until brown on each side. Finish cooking in a 350 degree oven 8-10 minutes.

For the sauce, saute 2 garlic cloves and 1 shallot in 1 Tbl. olive oil. Add sherry and chicken stock. Reduce by half. Add thyme. Whisk in butter and set aside.

To cook the vegetables, saute onion in 6 Tbl. olive oil. Add 4 garlic cloves, red pepper, yellow pepper, zucchini, fennel and eggplant. Heat until all vegetables are cooked through. Add basil when done.

Serve vegetables and pork topped with sauce. Serves 4.

Recipe from Felix Acosta, Yarrow Bay Grill

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