Ingredients
- 2 cloves of garlic, minced
- 1 red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 zucchini, diced
- 1 - 227 g (8 oz.) container of mushrooms, halved
- 500 mL (2 c.) of eggplant, peeled and diced
- 10 mL (2 tsp.) of fresh thyme, chopped
- 15 mL (1 tbsp.) of fresh rosemary, chopped
- 1 - 156 mL (5½ oz.) can of tomato paste
- 15–30 mL (1–2 tbsp.) of olive oil
- Salt and fresh ground pepper
- 2 duBreton organic Provençal Boneless Loin Filets
- 160 mL (⅔ c.) of unripened chèvre
Preparations
- Preheat the oven to 375°F (190°C).
- In an oven-safe dish, mix all ingredients except the pork and chèvre.
- Season generously and stir.
- Bake for 30 minutes.
- Meanwhile, make a deep gash lengthwise in each Boneless Loin Filets. Fill the cavities with chèvre and close back up. Secure with toothpicks if necessary.
- Remove the dish from the oven, stir the vegetable mixture, and then arrange the Boneless Loin Filets (cut side facing up) on top.
- Cover and continue cooking for 15 minutes. Remove cover and cook for 10 more minutes.
- Remove the pork and place on a cutting board. Remove the toothpicks and cut the pork into slices or portions.
- Stir the ratatouille and adjust the seasoning.
- Serve the pork atop the ratatouille.
