Pork Loin with Ratatouille
This pork loin with ratatouille is a simple, comforting dish that works just as well for a midweek supper as it does for a relaxed weekend meal. The pork stays tender while the vegetables cook down into a soft, lightly saucy ratatouille full of flavour. Serve it with boiled or mashed potatoes, or just some rustic bread to soak up the juices, plus a green salad on the side.
Ingredients
Method
- Chop the onion and garlic. Dice the aubergine, courgette, and red pepper into bite-sized pieces.
- Heat half the olive oil in a large pan or casserole over medium heat. Brown the pork pieces on all sides, then remove and set aside.
- Add the remaining oil to the pan and cook the onion for about 5 minutes until softened.
- Add the chopped vegetables and cook for another 5 minutes, until they start to colour slightly.
- Stir in the garlic, then add the balsamic vinegar and dried herbs. Let it cook briefly to develop flavour.
- Add the tomatoes and about 100 ml water. Season with salt and pepper, then simmer for around 10 minutes, stirring occasionally.
- Return the pork to the pan, placing it on top of the vegetables. Cook for another 10 minutes, until the pork is just tender. (Avoid overcooking to keep it juicy.)
- Finish with chopped parsley and serve with potatoes, bread, or a simple green salad.