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Pork tenderloin & spicy eggplant

Quick, simple and elegant to boost
Course Dinner
Cuisine Australian, Mediterranean, Worldwide
Keyword crispy kale, pork fillet, pork tenderloin & spicy eggplant, spiced eggplant, spicy eggplant
Prep Time 15 minutes
Cook Time 18 minutes
Servings 2 people
Calories 752kcal
Author AnotherFoodBlogger


  • 400 g pork tenderloin

Spiced Eggplant

  • 1 eggplant cut into 1cm cubes
  • 1 brown onion diced
  • 1/2 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1 handful parsley chopped
  • 4 tbsp olive oil
  • 2 cloves garlic crushed
  • salt

Crispy Kale

  • 200 g kale picked & washed
  • 1 pinch salt
  • 2 tbsp olive oil



  • Season the pork and sear it in a hot pan for 2 - 3 mins and then place in the oven for 10 - 15 minutes or until internal temp is 58c
  • Remove pork from oven and allow it to rest for 5 minutes before slicing.

Spiced Eggplant

  • Meanwhile, saute eggplant on medium heat in olive oil for 10 - 12 minutes, stirring occasionally. You want to caramelise the eggplant so allow it to get some good colour.
  • Add chopped onion & garlic and cook for a further 4 minutes.
  • Add oregano, smoked paprika, cumin & red wine vinegar. Cook for a minute.
  • Remove from the heat stir in lemon juice and sprinkle it with parsley.

Crispy Kale

  • Drizzle washed kale with a little oil and a sprinkling of salt, lay it out on a baking tray and roast in the oven for 8 - 10 minutes @ 180c until crispy. See tips above


Essential Tools

  • chef knives
  • chopping board
  • frying pan x 2
  • baking sheet/tray
  • wooden spoon
  • measuring utensils


  • crispy kale can last for up to 5 days if stored in an airtight container. Why not make double the batch for a healthier snack during the week OR just cook this dish again ;)
  • don't forget to rest your meat. I can't emphasise it enough. Rested meat will retain it's juices and therefore make your meat more.......juicy!!
  • it's always are perogative to stir food when in the pan BUT you want to get a nice caramelistion on the eggplant so yes, you do need to stir it but don't spend every second with the spoon in your hand


Calories: 752kcal | Carbohydrates: 30g | Protein: 49g | Fat: 51g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 173mg | Potassium: 1905mg | Fiber: 8g | Sugar: 11g | Vitamin A: 10704IU | Vitamin C: 134mg | Calcium: 209mg | Iron: 5mg