MY CHINESE EGGPLANT, BONELESS PORK CHUNKS, SAUTEED CORN with MUSHROOMS, and AVOCADO

I love Chinese eggplant. Is not biter, is easy and fast to cook and you can slice it in whichever way you want. It also goes perfectly with pork. The plants are already in the ground to grow my own. Yes!
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $7.49 or $3.75 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 plus
 
Ingredients
5 large Baby Bella mushrooms (.75)
1 large Chinese eggplant, cleaned, cut ends, cut in half and slice the half’s ($2.39)
½ pork tenderloin cut in small steaks ($1.75)
1 corn on the cob (.25)
1 large scallions (.10)
2 tsp. Olive oil (.70)
1 ½ tsp. Adobo (.30)
1 avocado ($1.25)
 
Directions

• Season the tenderloin mini stakes with 1 tsp. olive oil and 1 tsp. Adobo. Set aside.
• Cook the corn in water to cover it for about 15 minutes. When cooked and at room temperature, remove the kernels from the cob to sauté with the mushrooms later.
• Sauté the sliced mushrooms in 1 tsp. of olive oil.
• Add the corn kernels to the mushrooms and brown, add ½ tsp. of Adobo.
• Remove from skillet and add 1 tsp. of olive oil (or more) to cook the eggplant pieces until tender and golden.
• Remove eggplants from skillet and pan-sear the pork until golden brown.
• To plate, slice the avocado and chop some scallions to garnish.

Done!