This is an easy one pot meal that highlights fresh vegetables from your garden and the cilantro adds a bit of a Latin flare. I highly recommend eating this dish with corn tortillas. It is addictive! If you have any leftover corn from a previous meal, use them to make this meal. If you want a heartier entrée make a side dish of rice and pour ladles of the mixture over the rice. I used a large Dutch oven to create this dish, but you can use any type of large pot that can go from stove to oven or transfer to a crockpot. Using a crockpot will take more time, but it is a great way to come home to a wonderful meal!
1 – 2 lb. pork tenderloin
2 tablespoons of vegetable oil
1/2 cup of a yellow onion diced
3 cobs of corn, kernels shaved from the cob
3 small zucchini’s diced
1 cup of tomatoes diced
1/3 cup of cilantro minced
1 – 15 oz. can of 99% fat free chicken broth
1/2 teaspoon kosher salt
Corn tortillas (optional but highly recommended)
Cooked rice (optional, but will create a heartier meal)
In a large Dutch oven or large pot that can go from stove to oven or transfer to a crockpot heat vegetable oil over medium high heat. Add pork tenderloin and sear on all side. Remove and add onions and sauté until soft. Add remaining ingredients, stir, add pork, cover and place in a preheated oven at 375 degrees for about an hour or until pork is done. No pink should remain in the middle. Remove and serve directly from the Dutch oven as is with warmed corn tortillas if using or over rice for a heartier meal. If choosing to transfer to a crockpot cook on low for about 4 – 6 hours or until pork is done. Cooking times vary with each crockpot and if you choose to put it on a high, medium or low setting.
Try Parducci Family Farmed Pinot Noir (California), Bogle Vineyards Pinot Noir (Russian River Valley), Greg Norman Chardonnay (Eden Valley, Australian Estates), Solaire Chardonnay by Robert Mondavi (Santa Lucia Highlands) a Corona with a wedge of lime, Saint Arnold Weedwacker (Houston, TX) or Samuel Adams® Summer Ale (Boston, MA).