Directions:
- Preparation:
- Remove seeds and ribs from red and green peppers; cut into 2-inch (5 cm) chunks and place in large bowl. Cut zucchini and eggplant into 1-inch (2.5 cm) thick slices; add to bowl. Cut each tomato into 4 wedges; add to bowl.
- Toss vegetables with 2 tbsp (25 mL) of the oil, garlic, Italian herb seasoning and 1/2 tsp (2 mL) each of the salt and pepper. Spread on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven for 30 minutes.
- Meanwhile, using mini-chopper, clean coffee grinder or mortar and pestle, finely grind mushrooms. Add sage and remaining salt and pepper. Brush remaining oil over tenderloins; coat with mushroom mixture.
- In large nonstick skillet, brown tenderloins over medium-high heat. Push vegetables to 1 side of baking sheet; add pork to space. Roast until juices run clear when pork is pierced and just a hint of pink remains inside and vegetables are golden, about 20 minutes. Transfer pork to cutting board; tent with foil and let stand for 5 minutes before slicing thinly.
- Meanwhile, transfer vegetables to serving bowl; sprinkle with balsamic vinegar and toss gently. Serve with pork
- Source: Canadian Living Test Kitchen
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.98 Kcal (1365 kJ) | ||
| Calories from fat | 47.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 218.03mg | 9% | |
| Potassium | 1535.14mg | 33% | |
| Total Carbs | 15.63g | 5% | |
| Sugars | 10.07g | 40% | |
| Dietary Fiber | 5.97g | 24% | |
| Protein | 50.6g | 101% | |
| Vitamin C | 127.6mg | 213% | |
| Iron | 2.4mg | 13% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 65.05 Kcal (272 kJ) | ||
| Calories from fat | 9.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 8% | |
|---|---|---|---|
| Cholesterol | 29.41mg | 49% | |
| Sodium | 43.51mg | 9% | |
| Potassium | 306.34mg | 33% | |
| Total Carbs | 3.12g | 5% | |
| Sugars | 2.01g | 40% | |
| Dietary Fiber | 1.19g | 24% | |
| Protein | 10.1g | 101% | |
| Vitamin C | 25.5mg | 213% | |
| Iron | 0.5mg | 13% | |
| Calcium | 7.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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