One-Pan Pork Tenderloin With Eggplant and Tomatoes
By Mark HuxsollPublished on July 2, 2024
Time
1 Hour
Yield
Serves 4
Ingredients
Before You Begin
Buy tenderloins that are of equal size and weight so they cook at the same rate. For a milder dish, use the lesser amount of pepper flakes. Use any variety of pitted green olive you like.
Instructions
- Cut tenderloins in half crosswise. Working with 1 piece at a time, cover tenderloins with plastic wrap and use meat pounder to pound to even ¾-inch thickness. Pat tenderloins dry with paper towels and sprinkle with 1½ teaspoons salt, pepper, and coriander. Toss eggplant with 1 teaspoon salt in colander set over large bowl; set aside.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place tenderloins in skillet and cook until well browned on both sides and meat registers 135 to 140 degrees, 10 to 12 minutes, flipping every 2 minutes. Transfer pork to cutting board. Tent with aluminum foil and let rest while preparing vegetable mixture.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Stir in eggplant, tomatoes, onion, olives, garlic, pepper flakes, and remaining ½ teaspoon salt, scraping up any browned bits. Cover and cook, stirring occasionally, until eggplant and tomatoes are very soft and juices have thickened and become saucy, 10 to 12 minutes.
- Off heat, stir in basil, vinegar, and any accumulated pork juices. Slice pork and serve with vegetables.
Time
1 HourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This recipe embodies what makes one-pan meals great. It comes together quickly, with helpful multitasking, and uses ingredients that are readily available year-round. For flavor and inspiration, it leans on eggplant-based dishes of the Mediterranean, such as ratatouille, caponata, and pisto. To make it, we lightly pounded succulent pork tenderloin to an even thickness so we could cook it quickly and evenly in a skillet on the stovetop. To maximize time and kitchen efficiency, we salted the eggplant while we cooked the pork. Then we cooked the vegetables, scraping up the flavorful fond left behind in the skillet, while the pork rested. As the vegetables cooked, they became soft and tender.
Before You Begin
Buy tenderloins that are of equal size and weight so they cook at the same rate. For a milder dish, use the lesser amount of pepper flakes. Use any variety of pitted green olive you like.
Instructions
- Cut tenderloins in half crosswise. Working with 1 piece at a time, cover tenderloins with plastic wrap and use meat pounder to pound to even ¾-inch thickness. Pat tenderloins dry with paper towels and sprinkle with 1½ teaspoons salt, pepper, and coriander. Toss eggplant with 1 teaspoon salt in colander set over large bowl; set aside.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place tenderloins in skillet and cook until well browned on both sides and meat registers 135 to 140 degrees, 10 to 12 minutes, flipping every 2 minutes. Transfer pork to cutting board. Tent with aluminum foil and let rest while preparing vegetable mixture.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Stir in eggplant, tomatoes, onion, olives, garlic, pepper flakes, and remaining ½ teaspoon salt, scraping up any browned bits. Cover and cook, stirring occasionally, until eggplant and tomatoes are very soft and juices have thickened and become saucy, 10 to 12 minutes.
- Off heat, stir in basil, vinegar, and any accumulated pork juices. Slice pork and serve with vegetables.
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