Louisiana Tenderloin


  • 3 1/2 teaspoons reduced-sodium Creole seasoning, divided
  • 2 pork tenderloins
  • 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 Greek olives, pitted and coarsely chopped
  • 3 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 4 teaspoons fresh thyme, minced, or 1 1/4 teaspoons dried thyme


  1. Preheat the oven to 350 degrees F.

  2. Sprinkle 3 teaspoons of the Creole seasoning over the tenderloins.

  3. Heat the oil in a 6-quart stockpot over medium-high heat.

  4. Add the pork tenderloins to the oil and brown on all sides. Transfer the tenderloins to a roasting pan and set aside.

  5. Lower the heat to medium.

  6. In the same pot, add the fennel, the eggplant, the squash, the red pepper, and the shallots and cook, stirring regularly, until lightly browned, about 3-4 minutes.

  7. Add the olives and the garlic to the fennel mixture and cook, stirring regularly, for 1 minute.

  8. Add the broth, the thyme, and the remaining Creole seasoning to the fennel mixture and bring to a boil.

  9. Reduce the heat and simmer the fennel mixture, covered, until the fennel is crisp-tender, about 6-8 minutes.

  10. Pour the fennel mixture over the pork tenderloins.

  11. Bake the pork tenderloins, uncovered, until the vegetables are tender and a thermometer inserted into the center of the pork reads at least 145 degrees F, about 20-25 minutes.

  12. Allow the pork to rest for 5 minutes.

  13. Cut the pork tenderloins into slices.

  14. Serve the pork tenderloins with the veggies.

9 thoughts on “Louisiana Tenderloin

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