Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
- 2 tablespoons olive oil
- 1 pound pork tenderloin, cut into thirds
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 3 cloves garlic, smashed
- 1 large ripe tomato, cored and cut into wedges (then halve each wedge)
- 8 ounces fairy tale eggplant, trimmed and cut into 1/2-inch rounds
- 2 tablespoons white wine vinegar
- Freshly snipped chives, for garnish
- Crusty bread, for serving (optional, but encouraged)
- Preheat oven to 375°F.
- Heat oil in a medium-sized, ovenproof skillet over medium-high heat. Pat pork dry and season with half of the salt and pepper, the cumin, paprika and coriander. Rub the seasoning all over. Once oil is hot, place pork in the skillet and sear for a few minutes per side, until nicely browned all over. Add garlic, tomato, eggplant and vinegar to the pan. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place skillet in the oven and roast for 15-20 minutes, until the internal temperature reaches 145°F. Remove from oven and let rest for 10 minutes.
- To serve, slice pork into medallions. Serve with roasted tomatoes and eggplant and sprinkle with chives. Serve with warm, crusty bread alongside. Enjoy!
- Serving Size:
- Calories: 285
- Sugar: 4.4 g
- Sodium: 500.4 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Carbohydrates: 8.5 g
- Fiber: 3.3 g
- Protein: 33.3 g
- Cholesterol: 98.2 mg
Keywords: roasted pork tenderloin, crispy pork, one pan meal