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