Pan Roasted Pork Tenderloin
- 2 tablespoons olive oil
- 1 pound pork tenderloin, cut into thirds
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 3 cloves garlic, smashed
- 1 large ripe tomato, cored and cut into wedges (then halve each wedge)
- 8 ounces fairy tale eggplant, trimmed and cut into 1/2-inch rounds
- 2 tablespoons white wine vinegar
- 1/2 cup chicken broth
- Freshly snipped chives, for garnish
- Preheat oven to 375°F.
- Heat oil in a medium-sized, ovenproof skillet over medium-high heat.
- Pat pork dry and season with half of the salt and pepper, the cumin, paprika and coriander.
- Rub the seasoning all over.
- Once oil is hot, place pork in the skillet and sear for a few minutes per side, until nicely browned all over.
- Add garlic, tomato, eggplant to the pan.
- Sear eggplant on both sides
- Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add vinegar and chicken stock
- Place skillet in the oven and roast for 15-20 minutes, until the internal temperature reaches 145°F.
- Remove from oven and let rest for 10 minutes.