Pork tenderloin with eggplant

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 297, total fat 10 G., saturated fats G., proteins 37 G., carbohydrates 16 G., fiber G., cholesterol mg, sodium mg, sugar G.

Everyone knows pork is the easiest meat to cook. What's more, it's also incredibly tasty. Pork pairs beautifully with vegetables. This harmony allows any cook to express their creativity. Among the wide range of well-known dishes, pork with eggplant stands out. There's a very easy recipe that even a novice cook can master.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 pieces of pork tenderloin (about 700 g total), cut into 4 equal parts
3 mild (not hot) peppers, such as Hungarian or banana, halved and seeded
1 small jalapeño pepper, halved (remove seeds for less heat)
2 medium eggplants (400g total)
1 bunch of green onions
6 cloves garlic, unpeeled
1 tsp ground cumin
1 tbsp. l. olive oil
2 tablespoons freshly squeezed lemon juice
0.5 tsp paprika, plus a little for garnish
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, eggplants, sweet pepper, jalapeno pepper, cumin, paprika, vegetable relish, parsley

Cooking the dish according to the recipe:

Preheat a roasting pan. Line the bottom of the uncovered roasting pan with foil.

Place the peppers, jalapeños, eggplant, green onions, and garlic on a sheet of foil and cook until golden brown, about 3 minutes per side. Cover the vegetables with a damp towel to cool, then peel the peppers and eggplant. Peel the garlic. Coarsely chop the vegetables and garlic and place in a bowl.
Season the pork with cumin, salt, and pepper. Heat the olive oil in a skillet over medium heat. Add the pork and cook, turning, until golden brown, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 145°F (65°C), about 8 minutes more. Set the pork aside.

Add lemon juice to the pan, then add the eggplant mixture and paprika; heat through. Season with salt, pepper, and parsley. Slice the pork and serve with the eggplant. Garnish with paprika.

You can bake pork under a pastry crust and serve with green leafy salad.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Food Network - recipes

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