Rustic Garden Vegetable Pork Loin

This started out being a clean-out the fridge/garden kind of recipe, but ended up being one I will make again and again!

Ingredients:

4 tbsps olive oil

1  1/2 lb boneless pork loin

2-3 tbsps fresh chopped parsley

1/2 cup chopped spinach

1 cup cubed eggplant

1/2 red pepper, diced

1 cup chopped mushrooms

1/4 cup water or white wine

2 tbsps balsamic vinegar

2 tbsps capers and some of the brine

4 garlic cloves, minced

salt and pepper to taste

Heat 2 tbsps of oil in a skillet and brown the pork loin on all sides, then remove to a plate.

Add another 2 tbsps of oil to the pan along with the balsamic, capers, mushrooms, red pepper and eggplant.

Toss for a couple of minutes and add the water or white wine. 

Nestle the pork into the veggies, top with garlic, salt and pepper, spinach and parsley.

Pop into a 350 oven for 35 minutes. Spoon some veggies and liquid on top and put back in the oven for another 15-20 minutes.

Let the meat sit 5 minutes before slicing.