Creole Pork Tenderloin With Vegetables

• 3-1/2 teaspoons reduced-sodium Creole seasoning, divided
• 2 pork tenderloins (1 pound each)
• 2 tablespoons canola oil
• 2 medium fennel bulbs, trimmed and cut into 1-inch wedges
• 1 medium eggplant, cut into 1-inch cubes
• 2 medium yellow summer squash, halved and cut into 1/2-inch slices
• 1 large sweet red pepper, cut into 1-inch pieces
• 2 shallots, thinly sliced
• 1/2 cup pitted Greek olives, coarsely chopped
• 3 garlic cloves, minced
• 1/2 cup vegetable broth
• 4 teaspoons minced fresh thyme or 1-1/4 teaspoons dried thyme

1. Preheat oven to 350u0b0. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan.
2. Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork.
3. Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145u0b0. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

pork, canola oil, fennel bulbs, eggplant, sweet red pepper, shallots, olives, garlic, vegetable broth, thyme

Taken from www.tasteofhome.com/recipes/creole-pork-tenderloin-with-vegetables/ (may not work)