Pork Tenderloin with Eggplant Relish Recipe

Name: Pork Tenderloin with Eggplant Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the broiler and line a broiler pan with foil.
2
Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side.
3
Cover with a damp towel to cool, then peel the peppers and eggplants.
4
Squeeze the garlic from its skin.
5
Roughly chop the vegetables and garlic and toss in a bowl.
6
Season the pork with the cumin and salt and pepper.
7
Heat the olive oil in a skillet over medium-high heat.
8
Add the pork; cook, turning, until golden, about 6 minutes.
9
Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes.
10
Set the pork aside.
11
Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through.
12
Season with salt and pepper and add the parsley.
13
Slice the pork; serve with the eggplant relish and garnish with paprika.
14
Photograph by Antonis Achilleos

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pork Tenderloin with Eggplant Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin with Eggplant Relish

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