Pan-Fried Pork Loin with Eggplant & Tomatoes

🧂 Ingredients

• Sea salt
• 1 large eggplant

  diced with skin on
• 1 large brown onion

  sliced
• 1 teaspoon coconut oil
• 1 teaspoon ghee
• 400 g pork tenderloin

  sliced or diced
• 1/4 cup water
• 2 medium tomatoes

  diced
• 2 large cloves garlic

  diced
• 2 tablespoons Tamari

  or coconut Aminos
• 1 tablespoon red or white wine vinegar

  lemon juice can also be used
• Pinch of salt
• Parsley to garnish
• Extra coconut oil and ghee for frying eggplant

Instructions

• 1 Sprinkle diced eggplant with a little sea salt and set aside. Salt helps to draw
  out some of the moisture from the eggplant flesh, making it less oil-hungry.
• 2 Heat a teaspoon of coconut oil in a large frying pan or a skillet over medium
  heat. Add onion, season with a pinch of salt, and cook for 7-8 minutes until
  softened and golden. Remove to a bowl.
• 3 Turn the heat to high. Add another dollop of coconut oil and ghee and add the
  pork meat in two batches as to not overcrowd the pan. Cook for 2 minutes each
  side and remove to a plate.
• 4 Pour 1/4 cup water in the frying pan to deglaze it and stir through to scrape
  off some of the sticky pork bits and juices, transfer the liquid to the bowl
  with the onions.
• 5 Add another teaspoon each of coconut oil and ghee and bring the heat to
  medium-high. Add the diced eggplant, toss through the oil, and cover with a lid.
  Cook for about three minutes, then uncover and add a little more coconut oil and
  ghee. Stir and cover again, cook for a further 2-3 minutes.
• 6 Then add garlic, tomatoes, cooked onions with the pork juices, tamari sauce or
  coconut aminos (whichever one you're using), vinegar and stir through. Then add
  the pre-cooked pork, mix through and cook for 4-5 minutes over medium heat,
  stirring occasionally. Season with another pinch of salt if needed. Garnish with
  fresh parsley.

Nutrition Info