Pork Tenderloin Too Bell Pepper Stir Tyke Amongst Eggplant

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Today started off alongside about much-needed rain. I could lastly run across the beautiful mountains, instead of the thick-layer of nasty fire-smoke that has been roofing the valley for weeks.

The manchild took a long nap this morning, therefore I had enough of fourth dimension to plow on about music, as well as piece of cake operate my means through about other novel recipe. I beloved fast as well as piece of cake recipes, but sometimes it's dainty to get got a lilliputian extra time, as well as tumble out things relaxed inward the kitchen. The olfactory belongings of pelting mixed alongside stir-fry was most excellent.

I've never cooked alongside eggplant before, as well as the exclusively fourth dimension I've tasted it is inward a restaurant. It has such a beautiful color, as well as it's texture is pretty surprising. By itself, it's non my favorite. But coupled alongside the sweetness bell pepper, crispy sense of savor of the light-green onions, as well as the juicy pork inward this dish, it'd country it's a definite win.

Speaking of pork tenderloin.... oh my goodness. It's beyond juicy. It's similar eating a meat starburst. Sounds foreign when you lot lay it that way, but the total of juice that seeps from each seize alongside teeth of the pork is beyond ridiculous. It was a pretty penny to purchase, though, but a span nights of soup as well as sandwiches this calendar week was to a greater extent than than worth the total of season this dish brought to the table.

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Pork Tenderloin as well as Bell Pepper Stir Fry alongside Eggplant

1 lb boneless pork tenderloin
1 eggplant, cutting into 1-inch cubes
1 scarlet bell pepper, cutting into 1-inch cubes
1 C chicken broth
1/2 store-bought stir-fry sauce 
1 bunch scallions, trimmed as well as sliced into 1-inch pieces
four cloves garlic, finely chopped 
iii T vegetable crude oil
iii T cornstarch

Cut the pork into 1/4 inch-thick slices, therefore cutting the slices into 1/4 inch-thick slivers. Toss alongside two tablespoons cornstarch.

In a large skillet, oestrus 1 1/2 tablespoons crude oil over medium-high heat. Add the scallions as well as garlic. Cook, stirring until golden, near two minutes. Add the pork as well as cook, stirring, until but no longer pink, iii minutes. Transfer to a bowl.

Add the remaining 1 1/2 tablespoons crude oil to the skillet, add together the eggplant as well as cook, stirring, until slightly softened, near iii minutes. Add the bell pepper as well as cook, stirring until crisp-tender, near two minutes. In a modest bowl, stir together the chicken broth, stir-fry sauce as well as remaining 1 tablespoon cornstarch; pour over the vegetables as well as cook, stirring, until the sauce is thickened, 1 to two minutes. Return the pork mixture to the skillet as well as stir until heated through, 1 to two minutes.

*We served this alongside white rice, as well as fresh fruit.

Recipe from Everyday alongside Rachael Ray Magazine, September 2008 Issue.

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