Tags
cleaneating, delicious, dinner, filipinorecipe, food, foodgasm, foodie, foodporn, hungry, lunch, nomnom, pork, recipes, yummy
Ingredients:
- 2 tbsp olive oil
- 3 heads native garlic peeled
- 6 pcs ½inch thick pork tenderloin medallions (50-60g each)
- 1 tsp fresh thyme leaves
- 1 large eggplant cut to French fry sizes
- ¼ cup red wine
- 1 cup canned diced tomatoes
- 1 handful fresh basil leaves
- zest of 1 lemon
- salt and pepper to taste
- AJI-NO-MOTO Umami Super Seasoning
Directions:
- Heat the oil in a pan over low heat then add in the garlic and slowly cook it until slightly browned and soft. Set it aside.
- Season the pork with AJI-NO-MOTO Umami Super Seasoning, salt and pepper. Turn up the heat then sear the pork medallions cooking for a minute on each side. Add the butter, thyme and lemon zest before setting it aside leaving some of the oil in the pan.
- Return the pan over the heat and put in the eggplants. Saute it for a minute then deglaze it with the wine and add the tomatoes. Simmer it for a minute, take it off the heat and add the basil in.
- Serve everything together topped with the garlic and herbs.
Source: Kusina 101