Marinated Pork Tenderloin with Summer Vegetable Gratin

Pork Tenderloin is one of my favorite weeknight entrees. It is easy to cook and fast. The other night, I had several “singles” of summer vegetables. One yellow squash, one japanese eggplant, one tomato - you get the idea. I put them all together in a gratin and it was delicious. I hope you try it soon.

Marinated Pork Tenderloin with Summer Vegetable Gratin

Active Prep Time: 10 minutes Inactive Prep: 30 min.

Cook Time: 30 minutes

Serves 4

1 pork tenderloin, about 1 pound

2 tablespoons teriyaki sauce

2 tablespoons worchestershire sauce

2 teaspoons white wine vinegar

1 tablespoon soy sauce

salt and pepper

1 yellow summer squash, sliced 1/4”

1 zucchini squash, sliced 1/4”

1 japanese eggplant, sliced 1/4”

1 medium tomato, sliced 1/4”

1 tablespoon olive oil

3 tablespoons plain bread crumbs, divided

1. Place the tenderloin and the next 4 ingredients in a gallon sized plastic bag. Marinate in the refrigerator for 30 minutes and up to 8 hours.
2. Remove tenderloin from marinade and place on a sheet pan lined with foil. Lightly sprinkle with salt and freshly ground black pepper.
3. Toss squash, eggplant and tomato with olive oil and 2 tablespoons bread crumbs. Season with salt and pepper. Layer in a 2 quart casserole. Sprinkle top with remaining bread crumbs.
4. Place tenderloin and gratin in a 375˚ oven. Roast until a thermometer registers 165˚ in the thickest part of the tenderloin and the vegetables in the gratin are tender, about 25 minutes.

Serve with a tossed vegetable salad.