Herb & Garlic Pork with Summer Ratatouille
2 tsp rapeseed oil
2 red onions, halved and sliced
2 peppers (any colour), diced
1 large aubergine, diced
2 large courgettes, halved and sliced
2 garlic cloves, chopped
400g can chopped tomatoes
2 tsp vegetable bouillon
1 thyme spig handful basil, stalks chopped, leaves torn and kept separate
For the pork
475g porktenderloin, fat trimmed off, cut into 2 equal pieces
2 garlic cloves, crushed
1 tbsp thyme leaves, plus a few sprigs to decorate
1 tsp rapeseed oil
brown rice or new potatoes, to serve
Preparation Time: 15
Cooking Time: 25
Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the
pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
Slice the two cuts of pork and serve with half the ratatouille and some brown rice or new potatoes and some extra thyme. Chill the leftover ratatouille and use it to make the Ratatouille pasta salad with rocket lunch.