Herb garlic pork with summer ratatouille
Ingredients
- 2 tsp rapeseed oil
- 2 red onions halved and sliced
- 2 peppers (any colour), diced
- 1 large aubergine diced
- 2 large courgettes halved and sliced
- 2 garlic cloves chopped
- 400g can chopped tomatoes
- 2 tsp vegetable bouillon
- 1 thyme spig
- handful basil stalks chopped, leaves torn and kept separate
- 475g pork tenderloin, fat trimmed off, cut into 2 equal pieces
- 2 garlic cloves crushed
- 1 tbsp thyme leaves plus a few sprigs to decorate
- 1 tsp rapeseed oil
- brown rice or new potatoes, to serve
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