Herbes de Provence Pork Tenderloin

Ingredients

• 1 Zucchini
• 1 Yellow Squash
• 1 Red Bell Pepper
• 2 oz Green Olives
• 3 Garlic Cloves
• 3 Parsley Sprigs
• 1 Pork Tenderloin
• 1 tsp. Dijon Mustard
• 2 tsp. Herbes de Provence
• 4 oz White Cooking Wine
• 2 Tbsp. Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Herbes de Provence is a mixture of dried herbs from the Provence region in France. While only bubbly wine from the Champagne region in France can be called Champagne, the Provence region is not geographically protected– there’s no guarantee that the herb blend you buy is from this region. Typical Herbes de Provence blends consist of marjoram, rosemary, oregano, savory, and thyme. Large Oven-Safe Nonstick

2. 2

   Prepare the Ingredients: pat dry. Trim the ends and cut zucchini and yellow squash into ½” dice. Stem, seed, and dice red bell pepper into ½” pieces. Halve the green olives. Mince garlic. Stem and coarsely chop parsley. Rinse pork tenderloin, pat dry, and season with a pinch of salt and pepper.

3. 3

   Roast the Vegetables: zucchini, yellow squash, red pepper, and garlic on baking sheet. Drizzle with 2 tsp. olive oil and a pinch of salt and pepper. Toss to evenly coat. Place vegetables in oven for 20-25 minutes, or until vegetables are tender and slightly browned. Remove from oven and sprinkle on olives and parsley. Set aside.

4. 4

   Sear the Pork Tenderloin: While vegetables cook, place a large oven-safe pan over medium-high heat. Add 1 tsp. olive oil into hot pan. Add pork tenderloin to pan and brown on all four sides, about 2 minutes per side. Remove from heat and spread Dijon mus- tard on the side of the pork that’s facing up with the back of a spoon or with a rubber spatula.

5. 5

   Roast the Pork Tenderloin: Sprinkle the mustard-covered part of pork tenderloin with herbes de Provence. Drizzle herb crust with 1 tsp. olive oil. Place pan in oven and roast for 12-15 minutes, or until pork tenderloin reaches a minimum internal temperature of 145 degrees. Remove from pan and set aside to rest. Reserve pan and pan drippings for next step.

6. 6

   Prepare the Sauce: Return pan to medium-high heat. Add wine and 3 Tbsp. water to pan. Bring to a boil and reduce liquid by half, about 3-4 minutes. Remove from heat, swirl in butter, and season to taste with salt and pepper.

7. 7

   Plate the Dish: Place a pile of vegetables on plate. Slice pork and lay up against vegetables. Sauce pork and vegetables with the pan