Creole Pork Tenderloin with Vegetables Recipe: How to Make It

Ingredients

• 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