Herbed and Grilled Mediterranean Pork Tenderloin and Veggies

It’s been a few years now since my husband and I last traveled abroad, but the memories and flavors of our favorite places along the Mediterranean Sea have stayed with us.

The colors, sights, sounds and tastes of the islands of Greece and specifically Crete, the farms and farmer’s markets in the south of France with their beautiful fresh-picked produce and the many small food purveyors tucked into the hillsides of Monaco, have informed my palette and influenced my cooking. The simple and inventive use of fresh herbs combined with lean proteins and colorful vegetables make Mediterranean flavors easy to replicate and always delicious to eat. A bonus is that eating a Mediterranean style diet is also very healthful.

With summer upon us, we fire up the grill more regularly, even during a busy work week. This is one of those “recipes” that is easy to pull together and is perfect for a busy week night. Just coarsely chop your herbs and mix with olive oil, salt, pepper and garlic for the marinade, slice and chunk your veg, pop the pork tenderloin in one plastic freezer bag and the veg in another and divide your marinade between the two. Seal each bag and massage the marinade into the ingredients, then pop the bags into the fridge for at least 30 minutes and up to several hours. Grill and eat.

Simple. Delicious. Summer.

Right off the grill. Look at that bark!

The herb-centric marinade creates a fantastically herby bark on the pork tenderloin and adds loads of complimentary flavor to the veggies. Leftovers are wonderful, too. The pork makes great sandwiches and pairs well with cheeses of any type. Thin slices of pork topping a light spread of goat cheese and a touch of fig or onion jam on crostini make a quick and lovely appetizer. Extra veggies and pork can be served over greens with a light vinaigrette to make a savory salad. And the list goes on…

On your next busy night, try making this Herbed and Grilled Mediterranean Pork and Veggies, pour yourself a glass of Provençal rosé or a Greek Retsina, sit back on your deck or porch with the stars and enjoy.

Herbed and Grilled Mediterranean Pork and Veggies
Serves 4-6 (with leftovers at our house)

1 1/2 – 2 lbs. whole pork tenderloins
2 pints grape tomatoes, washed and left whole
2 large zucchini, washed, trimmed and cut into 1 1/2″ chunks (you can use a mixture of yellow squash and zucchini)
8-10 mixed sweet mini peppers, washed seeded and cut into 1 1/2″ chunks (these usually come in a package but you can sub 2-3 multi-colored bell peppers)
1 orange or red bell pepper, washed, seeded and cut into 1 1/2″ chunks
1 red onion, peeled, trimmed, halved and those halves quartered
3 tablespoons finely chopped fresh rosemary, divided
3 tablespoons finely chopped fresh thyme, divided
3 large cloves of garlic, minced, divided
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons olive oil, divided
2-gallon sized zip lock food bags
Grill basket or aluminum foil for the veggies

Place the grape tomatoes, zucchini, peppers, and onion in one ziplock bag. Place the pork tenderloins into a second, separate ziplock bag from the veggies.

Place one half of the rosemary, thyme, garlic, salt, pepper and olive oil into each of the two bags containing the veggies and the pork. Seal each one and then gently toss and massage in the herbs, oil and seasonings with the contents of each bag until well coated. Place the bags into the refrigerator to marinate for at least 30 minutes and up to several hours prior to grilling.

Heat the grill to medium high. Remove the veggies from the ziplock bag and place into a grill basket, evenly spaced, and securing the top part of the basket (if it has one) tightly so that the veg will stay secure when flipped. If your basket is an open veggie grill basket, then just place the veggies in the basket, or you can make a tray out of aluminum foil to grill the veggies in. (If using aluminum foil, make sure you use heavy duty and use two layers so that the tray can be lifted off the grill. Poke about 10 small holes into the bottom of your foil tray to allow extra moisture to drip off, otherwise your veggies will stew in their own juices instead of grilling). Place the veggies on the grill and cook until tender and slightly charred. Cooking times will vary, but it takes about 30-35 minutes on our charcoal grill alternating covered and open, and flipping the veggies once at the halfway point. If you use an open basket or a foil tray, stir the veggies frequently to help them release moisture through the holes and cook evenly until done.

Just before the halfway point of cooking your veggies, remove the pork tenderloins from the ziplock bag and place them on the grill. Grill the tenderloins until desired degree of doneness, turning occasionally, about 16-20 minutes. When done, remove the tenderloins from the grill and allow to rest 5 minutes before slicing. Slice the pork into 1/4″ medallions and serve with the veggies.

 

 

 

 

Soup’s On! Easy Roasted Mediterranean Vegetable Soup

Mmmm, mmm, good! I don’t know about you, but a bowl of soup and some good bread always says “come hither” to me.

Feeling a little pressed for time lately? I know I feel this way a lot, and when I do, it’s hard to face cooking a big meal at night. I try to make some foods on the weekend that will carry us through a few hectic weekdays. But sometimes the weekends are hectic, too, and you find yourself facing that ever challenging dinner question: What to make?

This week, it was veggies to the rescue! Roasting vegetables is truly a wonderful way to enjoy them, and an easy way to cook them. It amplifies their natural flavor and caramelizes all the sugars, which makes them even tastier than most other simple preparations. Once roasted, you can eat them “as is,” add them to eggs to make a frittata, use them as a side dish to your favorite meat, toss them with some pasta or rice for a vegetarian main dish, or put them on top of salad greens with a light vinaigrette.

Or, as I decided to do the other night, you can make them into an easy, delicious and immensely satisfying vegetable soup, which will be all the better because of the depth of flavor from the roasting. Soup is definitely my go-to meal in the cooler months and I never get tired of it. And with a roasted veggie soup, there are so many vegetables to choose from to make this soup your own. You can mix and match as you please, but as a very general starting point, most root vegetables like potatoes, sweet potatoes, onions, carrots, parsnips, beets, etc. play well together, and the lighter, vine-ripened vegetables like tomatoes, squashes, peppers and eggplant are good partners.

For this soup—a great way to use up vegetables by the way—I chose some vine-ripened veggies which are still available locally grown, and added some Mediterranean flavors. I already had two slicing tomatoes left over from a CSA box, and some cherry tomatoes and lots of fresh herbs from my garden. I found yellow summer squash, zucchini and sweet bell peppers in the market, and I always have garlic and onions on hand. All I had to do was a tiny bit of prep and then throw the lot into a roasting pan, sprinkle on some olive oil, salt, pepper and fresh rosemary, and roast the veg in the oven. When the veggies were ready, I transferred the contents of my pan into a stock pot, added some chicken broth, water, fresh herbs and seasoning, and cooked that for a little while until the flavors infused the broth. Then out came the stick blender and I pureed the whole thing in the pot to blend all that goodness together, and hurrah! I had an amazing, delicious soup, filled with roasted flavor and savory goodness. A soup I think even a kid could love, especially because they need never know what veggies are actually in it!

Easy, yes? And it made enough to have for several nights, to boot. Perfection.

In fact this simple, healthy and quite low calorie soup was so good, it’s got me thinking about making more easy roasted veggie soups and dishes to share with you this fall, so stay tuned…this may quickly become a series!

If you like the idea of roasting vegetables and soup, I hope you’ll give this one a try, or maybe a version with your own favorite veggie mix. After all, I haven’t even mentioned roasted broccoli or cauliflower, but that may be next up! For yet another easy roasted soup, check out my Asian-Inspired Butternut Squash Soup, too. Add some crusty bread or corn muffins and a little salad, and dinner is…on!

I’d like to take a moment to give a little shout out to blog friend Tanya of Chica Andaluza, whose last two posts provided some inspiration for this post (I love when that happens), turning my thoughts to roasting the veggies to make this soup. And on another note, my Facebook page is soooo lonely out there…it’s kind of sad. If you haven’t yet, please join me there for more shared food, photos, tidbits and good links by clicking this link or the one on the home page of this blog and “like” me!

Easy Roasted Mediterranean Vegetable Soup
Makes 8 servings

2 medium tomatoes, core removed and cut into large chunks
2 cups cherry tomatoes, or 1 pint
3 medium yellow squash, cut into 1/4 inch slices
2 medium to large zucchini, cut into 1/4 inch slices
2 large sweet onions, peeled and cut into large chunks
1 large red bell pepper and 1 large orange bell pepper (or two sweet bell peppers)
10 cloves of fresh garlic, peeled and left whole
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup olive oil, preferable extra virgin
2 Tablespoons fresh rosemary, chopped (or 1 Tablespoon dried, crumbled)
6 cups low sodium chicken broth (or homemade)
2 1/2 cups water
1 Tablespoon chopped fresh basil (or 1 teaspoon dried and crumbled)
1 Tablespoon chopped fresh oregano (or 1 teaspoon, dried and crumbled)
1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper, and more to taste if needed when the soup is finished.

Preheat the oven to 400 degrees F. Place all of the prepared vegetables (tomatoes, through peppers) and the garlic into either a deep non-stick roasting pan or a cookie sheet with sides that has been covered in aluminum foil. Pour the olive oil over the vegetables and toss to coat. Add 1/4 teaspoon black pepper, 1/2 teaspoon salt and the rosemary to the vegetables and toss again. Roast the vegetables in the oven for about 40-45 minutes, stirring every 10-15 minutes, until the cherry tomatoes have burst and the veggies are tender and just beginning to color. Remove from the oven.

Pour the vegetables and their juices into a large stock or soup pot. Add the chicken broth, water, basil, oregano, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and bring to a simmer over medium high heat, then reduce the heat to low and continue to simmer for about 15-20 minutes. Remove the soup from the heat and puree the soup carefully in the pot with a stick blender, or in batches in a regular blender, returning the soup to the pot once pureed. Place the soup back on the heat just long enough to heat it through, and taste for seasonings. Serve with crusty bread.

The soup is such a beautiful color from all the veggies and I love the little flecks of herbs and pepper.