Recipe

Pork With Eggplants Peppers And Spring Onions Recipe

	Merlin / All my dishes 7 months, 2 weeks ago A stewlike concoction that turns out to be Cajun-Med fusion. Prep:30m Cook:30m Servings:4	Merlin
	cajunmed healthy sophisticated

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Ingredients

1 ¾-2 lbs pork tenderloin, sliced in 1 1/4” slices

2 T. Creole or Cajun seasoning mixed with 6 T. flour (Wondra preferred)

2 Thai or smaller globe eggplants, sliced in 1 ¼” slices, top and bottom tip removed

2 red, yellow or orange bell peppers, sliced

8 spring onions, tops and bottoms removed, halved lengthwise

1 (28 oz) can tomatoes, completely drained and chopped

1- 11/4c. apple cider

1 T. crushed garlic

1 T. ground cumin

1 t. crushed red pepper

1 T. dried basil

2 T. Calvados

Sugar or Splenda to taste

Salt to taste

Olive oil as needed

Directions

Dredge pork slices in Creole flour mixture. Reserve excess mixture. In two large coverable skillet, brown eggplant slices in olive oil working in batches. Remove. In the larger of the skillets quickly sear both sides of pork slices. In the second skillet, sauté the peppers and spring onions until softened. Add to pork. Add tomatoes, garlic, cumin, red pepper flakes and basil. Cook on medium for 1 minute, stirring. Add cider, bring to a boil and reduce heat to low. Cover and cook for 12-15 minutes. Add 2 T or more of the flour mixture to thicken the sauce. If using Wondra, you can add it directly to the sauce. If using regular flour, mix with a bit of water. Cook 2-3 minutes. Add Calvados and adjust salt and sweet as desired. Cook an additional minute. Voila.

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Comments

legoflamb 7 months, 2 weeks ago said:
Fascinating captain! Pork in a sweet tomato sauce? Very interesting and it solves the dry pork terderloin problem I'm always having. Thanks!

merlin 7 months, 2 weeks ago said:
Hi. I just made created this last night. I was surprised that the sauce wasn't really sweet, considering the use of the cider. It is more savory. And the Calvados gives it a "kick"

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