Serves: 4
Ingredients:
Pork Tenderloin & Seasoning Mixture:
Procedure:
Prepare the Seasoning Mixture and Pork Tenderloin:
Prepare the Caponata:
Ingredients:
Pork Tenderloin & Seasoning Mixture:
- 2 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp paprika
- 3 tbsp salt
- 3 tsp pepper
- 1 ½ lbs pork tenderloin
- 1/3 cup olive oil
- 3 tbsp lemon juice
- Salt (to taste)
- Pepper (to taste)
- 2 eggplant, halved
- 1 onion, peeled and quartered
- 5 garlic cloves, crushed
- 4 oz mushrooms, whole
- 3 tbsp capers
- 2 tbsp lemon juice
- ¼ cup olive oil
- 1 tsp red pepper flakes
- 1 tsp sugar
- ½ cup scallions (1/4 cup set aside for garnish)
Procedure:
Prepare the Seasoning Mixture and Pork Tenderloin:
- Seasoning mixture ‑ Mix together the dried basil, oregano, paprika, salt, and pepper.
- Season the tenderloin with the seasoning mixture.
- Heat the olive oil in a skillet over medium‑high heat. Add the pork to the skillet and cook until it has a golden crust. Reduce the heat to medium and continue cooking until the inner temperature of the loin reaches 150°F. Remove pork from the skillet and set aside.
Prepare the Caponata:
- On a lined pan, roast the eggplant, onion, garlic cloves, and mushrooms until browned.
- Once browned and cooled, peel the eggplant and rough chop.
- Mix in capers, lemon juice, red pepper flakes, sugar, and ¼ cup of scallions. Set aside in a bowl.
- In the same skillet use to cook the pork, add the lemon juice and the eggplant mixture. Add paprika and warm it through. Season with salt and pepper.
- After the pork loin has rested for about 10 minutes, cut into four different portions and serve alongside the caponata. Garnish with paprika and scallions ‑ enjoy!
Recipe Type: Authentic
Recipe By: Executive Chef Jon Emanuel/Production Chef John Felber
Source: http://www.projectangelheart.org/images/docs/pah_2010_annual_report_for_web_sm.pdf