By now if you read some of my cuisine post you noticed that I cook a lot with pork tenderloin. The reason why is that this cut is basically the filet mignon of the pork, super tender and juicy. In this post, I have combined the tenderloin with my garden produce. Time to harvest herbs, eggplants, and sweet red ajicitos and jalapeño peppers from my garden. It’s been a good year and I can’t complaint. I also had an abundance of tomatoes (3 varieties). When you talk organic, this is it. My veggies garden only get water and my focus before planting is an excellent organic soil mix. It payed off!
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $9.10 or $4.55 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 c. of pork tenderloin, cleaned and cubed ($3.50/tenderloin)
¼ c. Angie’s basting oil (.45)
1 ½ tsp. Angie’s dry seasoning (.30)
1 large Chinese eggplant, sliced in ½ inch pieces (.75)
1 c. broccoli florets in small pieces (.65)
1 small red bell pepper, sliced (.70)
2 “Ajicitos” red peppers (optional) chopped (.15)
1 Jalapeño, sliced (.20)
4 large garlic cloves, chopped (.25)
1 small onion, chopped (.40)
¼ c. soy sauce (.30)
8 Cilantro springs for garnishing (.20)
Season the tenderloin with 1 ½ tsp. of my basting oil and 1 tsp. of my dry seasoning. Set aside.
Prepare the eggplant, slice and soak in salted water for about 5 minutes. Drain and pat dry for sautéing later.
In a skillet, sauté the tenderloin until a bit golden but not 100% cooked, remove, set aside.
In the same skillet, all more basting oil as needed and sauté the eggplant. Half way through, add the broccoli pieces and cook until both are golden brown. Remove and add to the browned tenderloin pieces, set aside.
Add more basting oil as needed to the skillet and sauté the other veggies, onion, garlic, peppers until golden.
Bring the cooked eggplant, broccoli and tenders to the skillet and mix it all well.
To plate, grab a couple of handful of cilantro to garnish 2 plates, slice the avocado and scoop a generous amount of the hash into the plate.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.