Wednesday, October 5, 2011

Braised Pork Tenderloin With Eggplant, Olives and Capers

Pork Tenderloin with eggplant, tomatoes, olives and capers

My friend Chris raved about the food and recipes she was preparing while on her new diet, so I had to look it up and try for myself. I searched the new Sonoma diet and indeed, the recipes sounded fantastic.  I chose to try a pork tenderloin that you cube and cook with a variety of chopped vegetables. 

I can honestly report this dish was one of the best things I have ever cooked.  Absolutely tender, juicy pork pieces and the most sensational sauce-- the kind of sauce you twirl around your mouth and indulge in the tangy taste. I actually took a jump for joy! This recipe is totally yummy.

I used the fresh herbs called for in the recipe, which I'm sure added to the rich flavor. The preparation is not difficult but does require a lot of chopping. Be sure to use a very large skillet as I seemed to have plentiful amounts. I froze the leftovers and will report back with how they fared.

Braised Pork Tenderloin With Olives and Capers
From The New Sonoma Diet Cookbook
(Serves 6)

Cooking the recipe- before tomatoes were aded.


Ingredients
2 pounds pork tenderloin
Kosher salt
Ground black pepper
1/4 cup extra-virgin olive oil
2 cups 1-inch cubes unpeeled eggplant
2 cups chopped onion
1cup chopped celery
1 medium red bell pepper, seeded and cut into 1-inch pieces
6 cloves garlic, minced (1 tablespoon minced)
1 14 1/2-ounce can diced tomatoes, undrained
1cup chicken broth
1/4 cup white wine vinegar
1/4 cup green olives, pitted and chopped
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Instructions

1. Trim fat from pork. Cut pork into 1-inch cubes. Season pork with kosher salt and pepper; set aside.

2. In a very large skillet heat 2 tablespoons of the olive oil over medium heat. Add eggplant; cook for 5 minutes, stirring occasionally. Remove eggplant from skillet; set aside.

3. In the same skillet heat 1 tablespoon of the remaining olive oil over medium-high heat. Add pork; cook and stir about 3 minutes or until browned. Remove from skillet; cover and keep warm.

4. Add the remaining 1 tablespoon olive oil to skillet. Add onion, celery, bell pepper, and garlic. Cook and stir for 5 minutes.5. Stir in undrained tomatoes, chicken broth, vinegar, olives, and capers. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid is evaporated. Return eggplant and pork to the skillet. Cover and simmer about 10 minutes more or until pork is tender. Stir in mint and basil. Sprinkle with parsley.

If the Sonoma diet sounds intriguing to you head over to their website and check it out: The Sonoma Diet Website.

Read this and other food blog articles posted on Wanderfood Wednesdays.

2 comments:

Anonymous said...

This was so yummy thanks! I also had some collard greens to use up so add those in a as well. Served it with some crusty bread.

Bylandersea said...

Thanks. The collards sound terrific too. Lately I've been into kale!