| Level: | Easy |
| Total: | 35 min |
| Prep: | 21 min |
| Cook: | 14 min |
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
Instructions
- 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.
Reviews
I was skeptical of this dish, but we decided to try it, and the combination of all the flavors was really nice! If you want a healthier pork meal, this is a good option.
Everyone in my family thought this was not going to taste good, well lets just say there was NO leftovers!!! I loved the eggplant relish!! Good flavors
Super easy, and delish! I made the recipe my own, because my husband doesn’t do spicy and I didn’t want to hunt down japenese eggplant. I used banana pepper, green onions, and your run of the mill eggplant in the relish. My family LOVED it!
Allergic to many ingredients,so change up and ty a “pulled tenderloin” with thin sliced fried eggplant and sauced pork can turn into a variation of the original and add what is desired.Open faced for less calories.
This was so delicious. Eggplant was out of season so I used zucchini and it turned out great. This was my first time eating Hungarian peppers and they brought a surprising flavor to the whole dish. Different flavors in the relish complemented each other surprisingly very well. Awesome recipe!
This did not come together well, the relish was just okay and the pork needed something more, perhaps a sauce to finish it. It was lacking something. Will not be saving this recipe.
Very easy to prepare and is full of flavor. We loved it and will definitely make again. I finished it off in oven at 325 until internal temp reached 160 and let rest 10 minutes before slicing. Delicious!