Italian Pork Loin with Stewed Tomatoes and Zucchini Over Baby Greens

I made this last week after picking up a pork loin at Downtown Produce. My family loves pork and I love the leftovers it provides!

Italian Pork LoIn with Stewed Tomatoes and Zucchini Over Baby Greens

  • 2 lb pork loin
  • Salt and Pepper to taste
  • 2 teaspoons garlic, minced
  • 1/4 cup fresh herbs (I used parsley, basil, and oregano)
  • 2 teaspoons ground flax seeds3 Tablespoon extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon corn starch
  • 2 large tomatoes, cut into chunks
  • 1 large zucchini, cut into chunks
  • 1/2 cup red onion, sliced into 1” pieces

Preheat oven to 350. Heat oil in an oven-proof pan over medium heat. Cut herbs and mix with flaxseeds, salt, pepper, and garlic. Pat pork loin dry with paper towel and then rub herb mixture onto pork. Once oil in pan is hot, sear pork on each side for about 2 minutes per side.

Mix vinegar and cornstarch together. Place vegetables around the pork in the pan and sprinkle with salt and pepper. Drizzle vinegar mixture over vegetables to thicken the juices.

Place pan in oven and cook for 30 minutes or until the pork is 140 degrees internally. Let pork rest 10 minutes before slicing. Serve sliced pork on plate and vegetables with thickened juices over a bed of greens.

You could also do this in the crock pot but I would still sear the meat on the stove to get that great crust.

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1 Comment

  1. ‘Eating Clean on the Cheap’ – Hoppin’ John and Pork Loin Stew « Whole to the Core

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