Ingredients
- 2 pork tenderloins, 1.5 to 2 lbs. each
- 10 asparagus spears, ends snapped off
- ½ yellow pepper, cut into strips
- ½ small zucchini, cut into rounds then each round cut in half
- 1 tomato, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp minced fresh oregano (or 1 teaspoon dried)
- 2 tsp minced fresh thyme (or 1 teaspoon dried)
Instructions
- Preheat oven to 420°F. Line a large baking sheet with parchment paper.
- Place pork on the baking sheet and make cuts every 2 inches along the width of the tenderloins, being careful not to cut all the way through.
- Fill the cuts with the veggies, alternating pepper, and zucchini.
- In a small bowl, mix together the olive oil, balsamic vinegar, oregano and thyme for the seasoning. Pour this over the pork.
- Place the tenderloins in the oven and roast for 25 minutes. Meat thermometer should read 145 degrees. Remove pork from oven and let rest for 5 minutes before cutting it into slices to serve.
- *There may be some extra veggies on hand after stuffing the pork. Tossed in a small amount of olive oil and roasted beside the pork makes a great addition to the recipe.