Pork Loin with Ratatouille

Published on 19 May 2026 | In French | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:30 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(5 /5)
(0 Rating)

Combination, Dairy Free, Egg Free, Gluten Free, High Fibre, Low Carb, Nut Free, Sugar Free

The Recipe

Ingredients

1 pork loin (about 550 g), cut into 4 pieces
1 onion, chopped
2 garlic cloves, chopped
1 courgette, diced
1 red bell pepper, diced
1 small aubergine, diced
½ tsp dried marjoram or oregano
1 tsp thyme leaves
1 Tbsp balsamic vinegar
About 15 baby tomatoes on the vine
1 Tbsp olive oil
Fresh parsley, to serve

Instructions

1. Chop the onion and garlic. Dice the aubergine, courgette, and red pepper into bite-sized pieces.
2. 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.
3. Add the remaining oil to the pan and cook the onion for about 5 minutes until softened.
4. Add the chopped vegetables and cook for another 5 minutes, until they start to colour slightly.
5. Stir in the garlic, then add the balsamic vinegar and dried herbs. Let it cook briefly to develop flavour.
6. Add the tomatoes and about 100 ml water. Season with salt and pepper, then simmer for around 10 minutes, stirring occasionally.
7. 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.)
8. Finish with chopped parsley and serve with potatoes, bread, or a simple green salad.