Roasted Pork with Aubergine

Instructions

1. 1

   Preheat oven to 200°C. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Drying the pork ensures better browning and a more flavorful crust.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 3-4 minutes on each side until golden brown, then transfer to a plate.

   Tip: Don't skip the searing step—it locks in the juices and creates a delicious crust.

3. 3

   In the same skillet, add 2 more tablespoons of olive oil and sauté the aubergine cubes over medium-high heat for 6-7 minutes, stirring occasionally, until they begin to caramelize.

   Tip: Work in batches if needed to avoid overcrowding the pan.

4. 4

   Add the onion wedges to the aubergine and cook for another 3 minutes until slightly softened.

5. 5

   Create a herb mixture by combining the minced garlic, thyme, rosemary, and remaining 2 tablespoons of olive oil. Drizzle this over the aubergine and onion, stirring gently to coat.

6. 6

   Return the seared pork to the skillet, nestling it among the vegetables. Transfer the entire skillet to the preheated oven and roast for 20-25 minutes until the pork reaches an internal temperature of 63°C.

   Tip: Use a meat thermometer for accurate doneness—this ensures juicy, perfectly cooked pork.

7. 7

   In a small bowl, whisk together the balsamic vinegar, honey, and lemon zest. Remove the skillet from the oven and drizzle this glaze over the pork and vegetables.

   Tip: The glaze adds a sophisticated tang that complements both the pork and aubergine beautifully.

8. 8

   Let the dish rest for 5 minutes before slicing the pork and serving alongside the roasted vegetables with any pan juices spooned over the top.

   Tip: Resting allows the meat fibers to relax, keeping the pork tender and moist.