Go Back
+ servings
Pork loin with ratatouille on a white platter.

Pork Loin with Ratatouille

Dive into your favorite summer vegetables with roasted Pork Loin with Ratatouille, an easy and delicious dinner option for weeknights and Sunday supper!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 6 people
Calories 362kcal


  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground
  • 3 pounds boneless pork loin roast
  • 3 tomatoes coarsely chopped
  • 3 baby globe eggplants (aubergines) peeled and cut into chunks
  • 1 zucchini cut into chunks
  • 1 red or green bell pepper seeded and cut into chunks
  • 1 yellow onion cut into chunks
  • 3 cloves garlic minced
  • 2 teaspoons minced fresh basil (or 1 teaspoon dried)
  • Salt and freshly ground black pepper
  • 2 tablespoons capers including brine


  • Preheat oven to 400 degrees. To make the spice rub, combine the oregano, garlic powder, and pepper in a small bowl.
  • Pat the pork dry with paper towels and rub all over with the spice rub. Place the pork in an oiled heavy roasting pan just large enough to hold it comfortably.  
  • Arrange the tomatoes, eggplants, zucchini, bell pepper, and onion around the pork. Sprinkle with garlic, basil, and salt and pepper to taste.  Scatter the capers over all. 
  • Roast the pork until it is cooked through but still slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the pork should read 155-160 degrees. Turn the vegetables twice during roasting.
  • Transfer the pork to a carving board, cover loosely with aluminum foil, and let stand for 10 minutes. Slice and arrange on a warmed platter. Surround with the vegetables and serve.


Calories: 362kcal | Carbohydrates: 14g | Protein: 53g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 195mg | Potassium: 1413mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1225IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 2mg