Pork Tenderloin with Eggplant Relish

Ingredients

• 2 medium japanese eggplants ( 14 ounces total)
• 2 tablespoons parsley fresh chopped
• 6 cloves garlic unpeeled
• 1 teaspoon ground cumin 
• 1 small jalapeno halved for less heat (remove seeds )
• 4 servings kosher salt and pepper freshly ground
• 2  pork tenderloins trimmed cut into 4 pieces
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 0.5 teaspoon paprika plus more for garnish
• 3  mild frying peppers such as hungarian or banana, halved and seeded
• 1 bunch scallions 

Equipment

• bowl
• frying pan
• kitchen thermometer
• aluminum foil
• broiler
• broiler pan

Directions

1. Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.
2. Season the pork with the cumin and salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.
5. Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.
6. Photograph by Antonis Achilleos