Pork Tenderloin with Eggplant Relish

Total Time:
35 min
Prep:
21 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 3 mild frying peppers, such as Hungarian or banana, halved and seeded
  • 1 small jalapeno pepper, halved (remove seeds for less heat)
  • 2 medium Japanese eggplants (about 14 ounces total)
  • 1 bunch scallions
  • 6 cloves garlic, unpeeled
  • 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 4 pieces
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon paprika, plus more for garnish
  • 2 tablespoons chopped fresh parsley
Directions

Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.

Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.

Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.

Per serving: Calories 297; Fat 10 g (Saturated 3 g); Cholesterol 95 mg; Sodium 317 mg; Carbohydrate 16 g; Fiber 6 g; Protein 37 g

Photograph by Antonis Achilleos

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