Ingredients: |
Ingredients: 2 pounds pork tenderloin
Kosher salt
freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cups 1-inch cubes unpeeled eggplant
2 cups chopped onion
1 cup chopped celery
1 medium red bell pepper, seeded and cut into 1 inch pieces
6 cloves garlic, minced (1 Tablespoon minced)
1 141/2 ounce can diced tomatoes, undrained
1 cup chicken broth
1/4 cup white wine vinegar
1/4 cup green olives, pitted and chopped
1 Tablespoon capers, rinsed and drained
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh flat-leaf parsley
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Directions: |
Directions:1. Trim fat from pork. Cut pork into 1-inch cubes. Season pork with kosher salt and pepper, set aside.
2. In a very large skillet heat 2 Tablespoons of the olive oil over medium heat. Add eggplant, cook for 5 minutes, stirring occasionally. Remove eggplant from skillet; set aside.
3. In the same skillet heat 1 Tablespoon of the remaining olive oil over medium-high heat. Add pork, cook and stir about 3 minutes or until browned. Remove from skillet; cover and keep warm.
4. Add the remaining 1 Tablespoon olive oil to skillet. Add onion, celery, bell pepper, and garlic. Cook and stir for 5 minutes.
5. Stir in undrained tomatoes, chicken broth, vinegar, olives, and capers. Bring to boiling, reduce heat. Simmer, uncovered about 15 minutes or until most of the liquid is evaporated. Return eggplant and pork to the skillet. Cover and simmer about 10 minutes more or until pork is tender. Stir in mint and basil. Sprinkle with parsley. |
This recipe for Braised Pork Tenderloin with Olives and Capers is from