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 ½ teaspoon salt and ¼ 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!