Pork tenderloin salad with baked aubergine

Looking for a salad that’s healthy, colourful, and anything but boring?

This pork tenderloin salad with baked aubergine is about to become your new favourite!

Tender, juicy slices of pork meet smoky, caramelised baked aubergine, all tossed together with fresh, crisp veggies and a garlicky yoghurt sauce that brings everything to life.

It’s the perfect balance of protein, veggies, and bold flavours, light enough to feel fresh, but satisfying enough to keep you full.

Ingredients: (for 2 portions)

• 2-3 garlic cloves
• 1 medium tomato
• 1 medium cucumber
• 1 tablespoon za’atar spice mix
• Spice mix made of: ½ teaspoon sweet paprika, ½ teaspoon hot paprika, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon onion powder
• 150 g Greek yogurt
• 1 medium eggplant
• 250 g pork tenderloin
• 1 lettuce salad
• 60 g feta cheese
• 30 g roasted cashews
• Balsamic vinegar
• Olive oil
• optional: chives or parsley to sprinkle on top at the end

Preparation:

Wash all the vegetables thoroughly, then chop them up: dice the tomato and cucumber into small cubes. Slice the eggplant into even rounds, about 0.5 cm thick. Peel the garlic and press it through a garlic press. Rinse the pork tenderloin, then cut it into evenly sized pieces.

Preheat the oven to 200°C. Line a baking tray with parchment paper, then arrange the eggplant slices in a single layer so they don’t overlap. Drizzle with olive oil and sprinkle with za’atar. Bake for 15–20 minutes, until tender and slightly golden.

While the eggplant is baking, get the rest of the ingredients ready. To cook the meat, heat a little olive oil in a pan. Once hot, add the pork along with the spice mix, stir well, and cook until fully done. Set aside to rest.

Make the yoghurt-garlic sauce: in a bowl, combine the yoghurt, half of the diced cucumber, and crushed garlic, then season with salt and pepper to taste. Mix well until smooth.

Get 2 medium-deep bowls ready. For each serving, stack about 10 lettuce leaves, slice them in half lengthwise, stack the halves again, and then cut them into even strips.

Place the lettuce strips into the bowls, drizzle with a bit of olive oil and balsamic vinegar or balsamic reduction to taste, then toss well to combine. Add half of the diced tomato and half of the remaining cucumber to each bowl.

At this point, the eggplants should be ready. Divide them evenly between the bowls, then sprinkle crumbled feta on top. Add the yoghurt and garlic sauce into the centre, and evenly distribute the cooked meat between the two servings.

Finely chop the cashews and chives, then sprinkle them over the top.

If you try the recipe, let me know how you liked it! 😊

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