This recipe started with me trying to use up fresh veggies from my parents' garden. They gave me zucchini, bell peppers and tomatoes...all fresh from the garden plot. You could easily grill the pork tenderloin, but sadly, I don't have that option at our house. I sure wish I did. One day I will own a grill again. What a happy day that will be! Frozen corn can easily be substituted for the fresh corn, a small bag of frozen corn will work just perfectly in the hash. C thought the hash was missing potatoes, but I thought it was incredibly delicious without!
1 pork tenderloin
¼ cup of your favorite barbecue sauce
2 tablespoons butter
1 clove garlic, minced
3 ears corn, shucked and kernels stripped
1 zucchini, cut into half moons
1 green bell pepper, seeded and diced
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
3 tomatoes, seeded and diced
Preheat the oven to 425 degrees. Place the pork tenderloin in a greased shallow baking dish. Brush with the barbecue sauce. Bake for 35 to 40 minutes until a meat thermometer reads 160 degrees. Let the pork rest for 10 minutes.
In a large skillet, heat the butter over medium high heat. Add the garlic and sauté for 30 seconds. Add the corn, zucchini, bell pepper, basil, salt and pepper. Saute for 5 to 7 minutes, stirring often. Add the tomatoes and cook for a minute more.
Slice the pork and serve over top of the vegetable hash.
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