Pork Tenderloin with Eggplant Relish

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

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

peppers, jalapeno pepper, eggplants, scallions, garlic, pork, ground cumin, kosher salt, extravirgin olive oil, lemon juice, paprika, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-tenderloin-with-eggplant-relish-recipe.html (may not work)