One Pot Pork Ratatouille with Cauliflower Rice

There are a few things I love about this dish. First and most importantly it can be made all in one pot. The flavors cook together in the oven which allows all of the juices from the pork to flavor the ratatouille. I also love the versatility of this healthy dish. You can mix and match the veggies, sub the rice, change the protein without altering the ease and deliciousness of this dish.

If you only know Ratatouille the rat and the word sounds intimidating, this dish is FOR YOU!

Essentially, Ratatouille is a French dish using summer vegetables like zucchini, eggplant, tomatoes and bell peppers cooked down together into an almost stew.

For this recipe I used my dutch oven to cook the vegetables and pork. If you don't have a dutch oven you could use a different stove and oven safe pot or simply transfer the sautéed veggies to any oven safe dish. Lastly, you could simmer the veggies on the stove and cook the pork separately in a foil covered dish the same way if none of the above dishes work!

However you choose to prep the dish you'll want to spoon it over some warm rice, quinoa, greens or grains. I kept things lighter for weekday lunches by using cauliflower rice.

One Pot Pork Ratatouille with Cauliflower Rice

8 Servings | Cook time: 40 minutes

Notes: For this recipe I used my dutch oven to cook the vegetables and pork. If you don't have a dutch oven you could use a different stove and oven safe pot or simply transfer the sautéed veggies to any oven safe dish.

Ingredients:

• 2 tsp olive oil

• 2 medium or 1 large zucchini (~300g), diced

• 1/2-1 red onion (~200g), diced

• 2 bell peppers (~300g), diced

• 1 medium eggplant (~300g), diced

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 can diced tomatoes (I used petite diced tomatoes)

• 1.5-2 cups water (I just refilled the diced tomatoes can with water)

• 2 tbsp fresh basil, chopped

• 2 pork tenderloins (16-20 oz each), I used a garlic parmesan marinated tenderloin

• 2 bags frozen cauliflower rice

Directions:

1. Preheat oven to 375F.

2. In a dutch oven or oven safe pot (can also transfer to a casserole dish prior to loading into the oven if you don’t have these options), heat olive oil over medium heat.

3. Add all diced vegetables and spices to the pot (everything except tomatoes, water rand basil). Sauté for 3-4 minutes.

4. Stir in diced tomatoes and water and bring mixture to a boil. Turn off heat.

5. Remove pork tenderloins from package. If pre-marinated just place it on top of the veggies and cover with the lid. If pork is not pre-marinated, season with additional salt, pepper, garlic and thyme before adding to the pot.

6. Transfer the pot to the oven for 25 minutes. After 25 minutes, remove the lid and cook another 10 minutes or until an internal temperature of 145F on the pork.

7. While the pork is cooking, microwave cauliflower rice according to bag instructions.

8. After 35 minutes, carefully remove pot from the oven.

9. Remove pork from the sauce and slice thinly returning any juices to the ratatouille. Stir the fresh basil into the ratatouille.

10. Serve a scoop of cauliflower rice topped with a scoop of ratatouille and a few slices of pork tenderloin.

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both ratatouille on its own plus ratatouille with pork and rice. Only a 4 oz serving of pork was used, increase for more protein! Servings may range from 4-6 oz raw or 100-150g cooked.