Recipes

Chèvre-stuffed pork on ratatouille

20 mins of preparation + 55 cooking time 6 servings
ratatouille porc

Ingredients

  • 2 cloves of garlic, minced
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 zucchini, diced
  • 1 - 227 g (8 oz.) container of mushrooms, halved
  • 500 mL (2 c.) of eggplant, peeled and diced
  • 10 mL (2 tsp.) of fresh thyme, chopped
  • 15 mL (1 tbsp.) of fresh rosemary, chopped
  • 1 - 156 mL (5½ oz.) can of tomato paste
  • 15–30 mL (1–2 tbsp.) of olive oil
  • Salt and fresh ground pepper
  • 2 duBreton organic Provençal Boneless Loin Filets
  • 160 mL (⅔ c.) of unripened chèvre

 

Preparations

  1. Preheat the oven to 375°F (190°C).
  2. In an oven-safe dish, mix all ingredients except the pork and chèvre.
  3. Season generously and stir.
  4. Bake for 30 minutes.
  5. Meanwhile, make a deep gash lengthwise in each Boneless Loin Filets. Fill the cavities with chèvre and close back up. Secure with toothpicks if necessary.
  6. Remove the dish from the oven, stir the vegetable mixture, and then arrange the Boneless Loin Filets (cut side facing up) on top.
  7. Cover and continue cooking for 15 minutes. Remove cover and cook for 10 more minutes.
  8. Remove the pork and place on a cutting board. Remove the toothpicks and cut the pork into slices or portions.
  9. Stir the ratatouille and adjust the seasoning.
  10. Serve the pork atop the ratatouille.