Let’s cook!

Pork Tenderloin with Roasted Eggplant Relish

2 pork tenderloins

2 banana peppers, halved and seeded

2 jalapeno peppers, halved (remove the seeds for less heat)

1 eggplant, halved

1 bunch scallions

4 cloves garlic

1 tablespoon ground cumin

1 tablespoon olive oil

1 whole lemon – not lime I picked the wrong one out of the basket after I started cooking

1 teaspoon paprika

handful of fresh parsley, chopped

Preheat the broiler and line the pan with foil. Place the peppers, eggplant, scallions and garlic on place in the broiler for 4 minutes.

Flip them after you ensure there is a little char and cook for another 5 minutes.

After they have cooked, cover with a damp paper towel to cool.

Season the pork with cumin and salt and pepper.

Heat the oil in a large skillet over medium heat. Add the pork and cook.

Cook until golden, then reduce the heat and cook until thermometer registers 150.

Remove the pork from the pan and let rest.

Peel the skin off the peppers and eggplant.

Roughly chop the vegetables and garlic and toss in a bowl.

Add the lemon juice to the skillet.

I leave one half of the lemon on the skillet to cook. Add the eggplant mixture, paprika, parsley and cook for 5 minutes.

Slice the pork, and serve with the eggplant relish. Here is how I plated the dish:

Here is the close-up:

Happy Cooking!