This dish combines light Indian spices with the richness of roast pork and a sweet, sour and smoky salad. The perfectly balanced meal. Impress any night.
40 Minutes. Gluten Free. Dairy Free. Only 378 Calories Per Serve.
400g pork tenderloin
1 eggplant (380g each)
1 Lebanese cucumber
3 sprigs of coriander
3 sprigs of mint
1/4 teaspoon curry powder
1/4 teaspoon turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
Preheat oven, prepare eggplant & rub pork
Set oven to 200ºC on fan bake. Halve the eggplant lengthways, then cut each half into 3 cm pieces. Place the eggplant onto the baking sheet. Coat each piece with olive oil and season with salt and pepper. Roast in preheated oven (on bottom shelf) for 25 to 30 minutes until softened and golden brown. Check after 15 minutes and turn. In a bowl combine pork, the rub mix and a drizzle of olive oil. Set aside.
Heat a fry pan or baking tray over the stove top to a medium heat, add 1 tablespoon of olive oil and sear each side of the pork for 2 minutes to get a crust. It will smoke so open a window! Place pork on a bake tray in oven for 10 minutes (for the 2 and 4 serve) and 12–13 minutes for the 3 serve. Remove, cover with foil and allow to rest for 5 minutes before slicing.
While the pork and eggplant are cooking, cut cucumber into chunky half moons, cut tomatoes into wedges and roughly chop the herbs. Combine in a bowl.
Finish salad & serve
Add eggplant to salad, season with salt and pepper, then toss to combine. Finally, using a wooden spoon, hit the back of the pomegranate to release the pips into the salad. Slice the pork into 1cm pieces. Plate salad with pork slices on top. Finish with a good squeeze of lemon.
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