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.

Serves 2.

400g pork tenderloin
1 eggplant (380g each)
1 Lebanese cucumber
2 tomatoes
1/2 pomegranate
1 lemon
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.

Cook pork
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.

Make salad
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.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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