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Oriental Pork and Eggplant

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 large peeled eggplant cut crosswise into 12 (1/2-inch) slices 1 Tbsp. 1 tsp. Vegetable oil divided

    2. 1 1/2 pounds pork tenderloin

    3. 1/4 c. Coarsely shredded carrot

    4. 1/4 c. Canned chopped water chestnuts

    5. 1/4 c. Diced red bell pepper

    6. 3 Tbsp. Rice wine vinegar

    7. 2 Tbsp. Minced gren onions

    8. 1 Tbsp. Soy sauce

    9. 1 tsp. Peeled grated gingerroot

    10. 1/2 tsp. Grated orange rind

    11. 1/8 tsp. Crushed red pepper flakes

    12. 1 clove garlic crushed

    13. 1 tsp. Sesame seeds toasted Fresh cilantro sprigs

    Instructions Jump to Ingredients ↑

    1. Preparation : Arrange eggplant in a single layer on a Pammed baking sheet. Brush slices with 1 Tbsp. Oil. Bake at 350 F for 30 minutes or until tender. Arrange on a large platter; cover and set aside. Trim fat from pork and cut pork into 2x1/8-inch strips. Heat remaining 1 tsp. Oil in large nonstick skillet over medium-high heat. Add pork and saute 4 minutes. Add carrot and next 9 ingredients to skillet and cook 1 minute stirring constantly. Spoon pork mixture over eggplant slices. Sprinkle with toasted sesame seeds and garnish with fresh cilantro if desired.

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