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.

Note: This recipe uses Chinese eggplant which is milder than the larger, dark purple eggplant whose skin is also tougher.  The point here is faster, easier, and no peeling!

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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)


  1. In a large skillet with a cover, over medium high heat, cook broth until it is bubbling.
  2. 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.
  3. Cook 3-5 minutes, mixing periodically, until eggplant is starting to soften.
  4. Add apple, cover skillet, and cook 2-3 minutes, mixing periodically, until apple starts to soften.
  5. Push vegetable, fruit, and spices over to one side and sear the pork slices on all sides (about 2 minutes).
  6. Mix in spices and sauces, if desired.
  7. Serve!

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.

2 thoughts on “Stir-Fried Pork Tenderloin with Eggplant and Apple

  1. Hmmm…the eggplant cooks a lot faster than a winter squash would. Although I’ve never tried it sliced thinly. Maybe if you nuked the squash in advance? Or you nuked the squash (thinking acorn here) while stir-frying the pork, apples, onions, and rosemary. Then served them together. It sounds delicious, no matter what. Thanks for the idea!

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