Can I make the baked pork tenderloin in advance and reheat it?

Name: Baked pork tenderloin with oven ratatouille
Cook time: 60 min
Total time: 1 h
Yield: 4P
Ingredients: 4 tenderloin chops; 1 knob of butter; 1 shallot; Sprig of sage and thyme; Pepper &amp; salt; Ratatouille:; Olive oil; 1 onion; 4 cloves of garlic; 1 yellow and 2 red bell peppers; Pepper and salt; 1 tsp oregano; 1 tbsp balsamic cream; 400 g canned diced tomatoes; 1 tsp Tabasco; 1 long narrow eggplant; 1 zucchini; 3 tomatoes; 1 tbsp thyme leaves; 2 tbsp olive oil

Yes, you can prepare this dish in advance and reheat it in the oven before serving. Make sure the pork tenderloin doesn't become too dry when reheating.

Baked pork tenderloin with oven ratatouille

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60min

•

Easy

A delicious classic dish with a juicy piece of pork. This beautiful dish gets color and is packed with vegetables thanks to the ratatouille.

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Ingredients

What do you need?

Quantity: 4P

4 tenderloin chops
1 knob of butter
1 shallot
Sprig of sage and thyme
Pepper & salt

Ratatouille:
Olive oil
1 onion
4 cloves of garlic
1 yellow and 2 red bell peppers
Pepper and salt
1 tsp oregano
1 tbsp balsamic cream
400 g canned diced tomatoes
1 tsp Tabasco
1 long narrow eggplant
1 zucchini
3 tomatoes

1 tbsp thyme leaves
2 tbsp olive oil

4 tenderloin chops
1 knob of butter
1 shallot
Sprig of sage and thyme
Pepper & salt

1 tbsp thyme leaves
2 tbsp olive oil

Preparation method

How do you make this?

Ratatouille: Finely chop the onion and garlic, sauté in oil and season with pepper and salt.

Finely chop the red bell pepper and add it along with the diced tomatoes, balsamic, pepper, salt, oregano, and Tabasco, let it simmer covered for a while.

Slice the eggplant, zucchini, and tomatoes into thin rounds.

Cut the bell pepper into quarters and then into squares about the same size as the zucchini.

Pour the nicely thickened sauce into a baking dish, now take a slice of eggplant, tomato, zucchini, and bell pepper and arrange them upright in the sauce, continue until everything is used up and the dish is full.

Mix the thyme and oil with pepper and salt and spread over the entire dish.

Cover the dish with aluminum foil and bake for 40 minutes in an oven at 195°C.

Remove the foil and let it color for another 10 minutes.

Meat: Season the meat with pepper and salt, let the butter melt in the pan and brown each side nicely along with the halved shallot and herbs.

Baste the meat regularly with the foaming butter.

Serve optionally with fries, rice, or potatoes.