Pork Tenderloin with Eggplant Relish

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.7
  • Total Fat: 11.9 g
  • Cholesterol: 89.8 mg
  • Sodium: 93.7 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 34.8 g

View full nutritional breakdown of Pork Tenderloin with Eggplant Relish calories by ingredient
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Number of Servings: 6


    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


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.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.

TAGS:  Beef/Pork |

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