Roasted Pork Flatbread with Summer Vegetables
This dish combines juicy roasted pork with a medley of vibrant summer vegetables, served on warm flatbread for a delightful weeknight meal.
In August, Belgium bursts with fresh produce, echoing the historical significance of local culinary traditions that emphasize seasonal ingredients. Roasting pork mirrors the age-old practice of communal feasting, reminiscent of gatherings where strong leaders, like political figures today, would rally their communities. Flatbreads have roots in many cultures, serving as a staple in meals across history, binding together diverse flavors, similar to connections made in modern politics and technology. This dish celebrates the essence of togetherness and resilience, perfect for sharing over conversations about leadership and innovation. Inspired by With Close Associates Under Fire, Mayor Adams Remains Defiant and Nvidia Is Making a New Chip for China Amid Debate on AI Exports.
Instructions
- Preheat the oven to 200°C (400°F).
- Season the pork tenderloin with salt, black pepper, and half the olive oil. Rub in the fresh thyme for flavor.
- Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with the remaining olive oil, salt, and black pepper.
- Place the seasoned pork on a baking tray and surround it with the chopped vegetables.
- Roast in the preheated oven for about 25-30 minutes, or until the pork reaches an internal temperature of 65°C (149°F) and the vegetables are tender.
- While the pork and vegetables roast, warm the flatbreads in a separate oven or on a skillet until pliable.
- Once cooked, let the pork rest for 5 minutes before slicing it thinly.
- To serve, place slices of pork on each flatbread, top with roasted vegetables, and sprinkle with fresh parsley.