Seared Pork Tenderloin with Caponata Recipe

Serves: 4

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)
Caponata:
  • 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