Stir-Fried Pork Tenderloin with Eggplant and Apple
Who among us doesn’t need a fast and easy supper dish in our repertoire? I’ve been making this stir-fry for a long time, and part of its attraction is that I don’t have to peel a thing! Just chop and cook.
The flavour is mild which gives you the scope to spice it up with a hoisin or hot sauce. And you can use however much pork, eggplant, apple, or onion you please. This particular recipe makes 2 meals for my husband and myself, but then we don’t eat a lot of meat.
Makes 2-4 servings
- ½ cup of chicken broth, for sautéing
- 2 Chinese eggplants, sliced into ¼” circles (the eggplants take the longest to cook and the time will depend on how thick you slice them)
- 1 yellow onion, cut either into rings or diced
- 1 tbsp. minced garlic
- 1-2 tsp. dried rosemary
- 1 apple, cut into slices
- ½ of a pork tenderloin, cut into ½” slices
- Salt, to taste
- Hoison or hot sauce (optional)
- In a large skillet with a cover, over medium high heat, cook broth until it is bubbling.
- Add eggplant, onion, garlic, rosemary, and cover pan. The vegetables should supply enough steam to keep from burning but, if your pan seems too dry, add more broth.
- Cook 3-5 minutes, mixing periodically, until eggplant is starting to soften.
- Add apple, cover skillet, and cook 2-3 minutes, mixing periodically, until apple starts to soften.
- Push vegetable, fruit, and spices over to one side and sear the pork slices on all sides (about 2 minutes).
- Mix in spices and sauces, if desired.
For Weight Watchers: To get your point value, weigh the meat in your portion and divide up the points per serving from any sweet sauce that you might use.