Spiced Pork Tenderloin with Smoked Eggplant
  • 1large eggplant
  • 1/2cup roasted garlic (see below)
  • 2tablespoons sesame oil
  • 2tablespoons olive oil
  • Pinchof sea salt
  • Lemonjuice to taste
  • 2cups plain yogurt
  • 1tablespoon honey
  • 2teaspoons ground cardamom
  • 2pounds pork tenderloin
  • 1tablespoon pork fat or butter
  • 1tablespoon ground dried orange peel
  • 1teaspoon grains of paradise*
  • 2tablespoons pomegranate molasses
  • 3tablespoons pomegranate seeds
  1. Over a wood or charcoal fire or an open flame on the stovetop, grill the eggplant until fully charred. Transfer to a bowl and cover tightly with plastic wrap. The eggplant will steam in the bowl as it cools and the skin will loosen. Once cool, peel the eggplant. Rinse under lightly running water if necessary to remove the charred bits.
  2. Transfer the peeled eggplant to the bowl of a blender. Add the garlic and oils and purée until smooth, about 2 minutes. Season with salt and lemon juice and set aside.
  3. In a small bowl, combine the yogurt, honey and 1 teaspoon of the ground cardamom. Season with salt, mix well and set aside.
  4. Season the pork with salt. In a large sauté pan over high heat, sauté in the pork fat until golden. Transfer to a platter to rest.
  5. Pour off the fat from the pan. Return the pan to the stove over low heat. Add the orange peel, remaining 1 teaspoon cardamom, and the grains of paradise and cook for 1 minute. Stir in 2 tablespoons of water and the pomegranate molasses, scraping the browned bits from the pan. When the sauce has thickened slightly, remove the pan from the heat.
  6. Cut the pork into 2-inch pieces and divide among 4 dinner plates. Garnish with the eggplant purée and honey yogurt. Top the meat with the pomegranate sauce and fresh pomegranate seeds and serve immediately.
Recipe Notes
Nutrition Facts
Spiced Pork Tenderloin with Smoked Eggplant
Amount Per Serving
Calories 39
* Percent Daily Values are based on a 2000 calorie diet.

* Grains of paradise is a West African spice that adds heat to dishes, similar to black pepper, but with a floral-cardamom note. Use it as an easy way to add an exotic touch to grilled meats and vegetables. It should be added only at the end of cooking as its flavor dissipates quickly with heat. 


Roasted Garlic


This recipe produces both roasted garlic and richly flavored garlic oil. If the dish you're making calls for pureed garlic, transfer the cloves to a food processor while still hot, which results in a very smooth puree. The leftover oil from this recipe is garlic infused and delicious.

1 cup garlic cloves, peeled
1 cup sunflower oil

In a small saucepan over medium heat, cook the garlic and oil until the garlic turns golden and softens, about 25 minutes. Using a hand strainer, remove the garlic and strain the oil. Store the roasted garlic and the oil separately in airtight contains for up to 7 days in the refrigerator.