Pork with Bell Peppers and Eggplant
Ingredients
- Ingredients
- 2 red Bell pepper
- 1 Eggplant
- 1 garlic clove
- 1 onion
- 4 Tbsps olive oil
- 150 milliliters Chicken broth
- salt
- peppers (freshly ground)
- 600 grams Pork tenderloin (ready to cook)
Preparation steps
Rinse the red bell peppers, cut in half, remove the seeds and ribs and cut into strips. Rinse the eggplant, trim, cut only in slices, then also cut into strips. Peel the garlic clove and chop finely.
Peel the onion and slice thinly. Heat 2 tablespoons olive oil and saute the onion with the garlic and the red bell pepper for 2-3 minutes. Add in the eggplant and saute for 3-4 minutes. Pour in the broth and let simmer for about 1 minute until the eggplant and bell pepper cook al dente. Remove from heat and let stand for a while. Season with salt and pepper.
Rinse the pork tenderloin, pat dry, parry and cut into thin slices. Season with salt and pepper, and drizzle with 2 tablespoons olive oil. Broil the pork tenderloin briefly and firmly on the broiler on each side, watching carefully.
Remove from heat, let rest briefly, cut the pork tenderloin into strips and transfer to plates. Put the vegetables with the liquid and serve with white bread.
