A plate with herb & garlic pork with summer ratatouille

Herb & garlic pork with summer ratatouille

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(10 ratings)

Prep: 15 mins Cook: 25 mins


4 (or 2 with leftovers for other meals)

Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day

Nutrition and extra info

  • Freezable
  • Healthy


  • kcal337
  • fat11g
  • saturates3g
  • carbs17g
  • sugars15g
  • fibre9g
  • protein39g
  • salt0.3g
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  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onions, halved and sliced
  • 2 peppers (any colour), diced
  • 1 large aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 large courgettes, halved and sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon
  • 1 thyme spig
  • handful basil, stalks chopped, leaves torn and kept separate



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the pork

  • 475g pork tenderloin, fat trimmed off, cut into 2 equal pieces



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 garlic cloves, crushed
  • 1 tbsp thyme leaves, plus a few sprigs to decorate
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • brown rice or new potatoes, to serve


  1. Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.

  2. Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.

  3. If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.

  4. To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

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Comments, questions and tips

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10th Jan, 2018
We are doing the blood sugar diet and this recipe is great. We have found oven roasting the vegetables at about 220 degrees C / gas 7 for 30 to 40 mins intensifies the flavours and we added more whole tomatoes cut in 1/4s and didn’t bother with the extra water.
8th Jan, 2018
Used ordinary onions, red and yellow peppers and 3 x courgettes (aubergine hater present!). Also cut lovely fresh tomatoes up having run out of the tinned version and will definitely do this again... Served with pasta and it was delicious.
16th Jul, 2017
Very nice meal. Not as good as the other recipes on the summer meal plan. However, it was very filling and it wasn't bad either. I enjoyed eating it but I felt like there wasn't much flavour. I used 4 pork loin steaks and 12 minutes was perfect. Pork was delicious, the veg was delicious, but the sauce was flavourless
14th Jul, 2017
Sorry to contradict the previous reviewers, but to my taste the pork was not undercooked. Tenderloin is a prime cut, which should be served pink / pretty raw in the middle. I've had iberico tenderloin served in Michelin stared restaurants served, just seared and completely pink in the middle. Obviously this isn't to everybody's taste, but it's not wrong. I agree with the comment about the water - it's far too much. I put in less and still had to reduce it a lot. I'd advice using 1/4 of the water. Overall this was alright, but not especially tasty. Using thyme as the predominant herb in both parts of the dish means that it lacks contrast. I won't be cooking it again.
3rd Jul, 2017
Pork was delicious but was undercooked if you stuck to the recipe. I'm not a great fan of ratatouille either and this hasn't changed my mind. Enjoyed the leftover pork in the bulgar salad the next day though!
4th Jun, 2017
What a huge disappointment. I foolishly followed this recipe to the letter against my better judgement . Do NOT put the can of water in after the tomatoes in the ratatouille or you will end up with a watery, tasteless slop. I had to cook it for over an hour to achieve anything like the correct consistency. The pork is raw after the 12 minutes or so of cooking and also had to be cooked for much longer. The timings in this recipe are so wrong you could end up wasting the very good ingredients.
7th Jun, 2017
How much of the pork should be served up? 475g for two people clearly too much, how much is expected to be saved for the pork salad that is also part of the summer meal plan? Disappointingly very confusing recipe if you're trying to follow the meal plan.
7th Jun, 2017
The bulghar wheat curried salad calls for 120g of left over pork
4th Jun, 2017
How many is this for? It just says it includes enough for leftovers!
goodfoodteam's picture
6th Jun, 2017
Thanks for pointing this out - we've added in the servings and it's for two people.
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