Garlicky Pork with Eggplant for Two
By America's Test KitchenPublished on August 18, 2020
Time
45 minutes
Yield
Serves 2
Ingredients
¼ cup chicken broth 3 tablespoons vegetable oil 1 tablespoon packed light brown sugar 2 teaspoons fish sauce 2 teaspoons soy sauce 1 teaspoon lime juice 1 (12-ounce) pork tenderloin, trimmed and sliced thin½ teaspoon cornstarch 6 garlic cloves, minced½ teaspoon pepper ½ eggplant (8 ounces), cut into ¾-inch pieces1 small onion, halved and sliced ¼ inch thick2 tablespoons coarsely chopped fresh cilantro
Before You Begin
To make the pork easier to slice, freeze it for 15 minutes. Do not peel the eggplant, as the skin helps hold it together during cooking. Serve with white rice.
Instructions
- Whisk broth, 1 tablespoon oil, sugar, fish sauce, soy sauce, and lime juice together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in pork, cornstarch, and 1 tablespoon oil. Cover and marinate pork in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, pepper, and 1 teaspoon oil.
- Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and onion, cover, and cook until vegetables are softened and lightly browned, about 3 minutes. Uncover and continue to cook until vegetables are tender, about 5 minutes; transfer to bowl.
- Return now-empty skillet to high heat. Add pork, breaking up any clumps, and cook until no longer pink and liquid has evaporated, 4 to 6 minutes. Push pork to sides of skillet. Add garlic mixture to center and cook, mashing mixture into pan, until fragrant, about 1 minute. Stir garlic mixture into pork.
- Stir in cooked vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with cilantro, and serve.
Time
45 minutesYield
Serves 2Ingredients
¼ cup chicken broth
3 tablespoons vegetable oil
1 tablespoon packed light brown sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
1 teaspoon lime juice
1 (12-ounce) pork tenderloin, trimmed and sliced thin
½ teaspoon cornstarch
6 garlic cloves, minced
½ teaspoon pepper
½ eggplant (8 ounces), cut into ¾-inch pieces
1 small onion, halved and sliced ¼ inch thick
2 tablespoons coarsely chopped fresh cilantro
Ingredients
¼ cup chicken broth
3 tablespoons vegetable oil
1 tablespoon packed light brown sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
1 teaspoon lime juice
1 (12-ounce) pork tenderloin, trimmed and sliced thin
½ teaspoon cornstarch
6 garlic cloves, minced
½ teaspoon pepper
½ eggplant (8 ounces), cut into ¾-inch pieces
1 small onion, halved and sliced ¼ inch thick
2 tablespoons coarsely chopped fresh cilantro
Ingredients
¼ cup chicken broth
3 tablespoons vegetable oil
1 tablespoon packed light brown sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
1 teaspoon lime juice
1 (12-ounce) pork tenderloin, trimmed and sliced thin
½ teaspoon cornstarch
6 garlic cloves, minced
½ teaspoon pepper
½ eggplant (8 ounces), cut into ¾-inch pieces
1 small onion, halved and sliced ¼ inch thick
2 tablespoons coarsely chopped fresh cilantro
Why This Recipe Works
Pork tenderloin is ideal for stir-fries—it's easy to slice thin and cooks quickly, and its mild flavor benefits from a bold sauce. Plus, one tenderloin is the perfect amount for two servings. A simple sauce of brown sugar, fish sauce, soy sauce, and lime juice hit all the right flavor notes, and it also doubled as a marinade for the pork. Eggplant and onion provided heft and textural interest to our stir-fry, while a generous dose of garlic and black pepper provided a final punch of flavor.
Before You Begin
To make the pork easier to slice, freeze it for 15 minutes. Do not peel the eggplant, as the skin helps hold it together during cooking. Serve with white rice.
Instructions
- Whisk broth, 1 tablespoon oil, sugar, fish sauce, soy sauce, and lime juice together in small bowl. Measure 1 tablespoon sauce into medium bowl, then stir in pork, cornstarch, and 1 tablespoon oil. Cover and marinate pork in refrigerator for at least 10 minutes or up to 30 minutes. Meanwhile, in separate bowl, combine garlic, pepper, and 1 teaspoon oil.
- Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and onion, cover, and cook until vegetables are softened and lightly browned, about 3 minutes. Uncover and continue to cook until vegetables are tender, about 5 minutes; transfer to bowl.
- Return now-empty skillet to high heat. Add pork, breaking up any clumps, and cook until no longer pink and liquid has evaporated, 4 to 6 minutes. Push pork to sides of skillet. Add garlic mixture to center and cook, mashing mixture into pan, until fragrant, about 1 minute. Stir garlic mixture into pork.
- Stir in cooked vegetables. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 1 minute. Transfer to serving platter, sprinkle with cilantro, and serve.
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