With its unique Asian flavors, the bright herby chimichurri in this dish is great served over both the pork and eggplant. We last featured this meal in 2022. Smarts: If using the grill, be sure to slice the eggplant in a size and shape that won't fall through the grill grates. If you prefer, substitute asparagus or zucchini. If cooking in the oven, you can cube the eggplant. Cooking Methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
Jalapenos - 1 , chopped, seeds removed for less heat
Cilantro leaves - 1 cup , loosely packed
Parsley leaves - 1 cup , loosely packed
Garlic - 3 cloves
Shallots - 2 cloves
Lime juice - 2 Tbsp
Vinegar, rice - 1 1/2 Tbsp
Oil, toasted sesame - 1 tsp
Fish sauce - 1 tsp
Salt - 1/2 tsp
Oil, cooking - 1/4 cup , plus more if needed
Roasted Garlic Eggplant:
Eggplants, Chinese or Japanese - 1 1/2 lbs , sliced into 1” / 2.5 cm strips
(sub Italian)
Garlic - 3 cloves , chopped
Oil, olive - 3 Tbsp
Grilled Pork Tenderloin:
Oil, cooking - 1 Tbsp
Tamari - 1 Tbsp
Vinegar, rice - 1 Tbsp
Honey - 2 tsp
Garlic powder - 1 tsp
Coriander, ground - 1 tsp
Pork tenderloin - 1 lb
White or Brown Rice (for 2 nights):
Rice, uncooked white or brown - 2 cups
Choose Cooking Method
Prep
Make marinade - (If prepping right before cooking, get grill heating while pork marinates.) Combine cooking oil (portion for pork), Tamari, vinegar (portion for pork), honey, garlic powder, and ground coriander. (Can be done up to 5 days ahead)
Marinate pork - Add pork to marinade and turn to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make chimichurri - (This makes enough for 2 nights.) Chop jalapenos. In a blender or food processor combine cilantro, parsley, jalapenos, garlic cloves (portion for chimichurri), shallots, lime juice, vinegar (portion for chimichurri), toasted sesame oil, fish sauce, salt, and cooking oil (portion for chimichurri). Blend until nearly smooth. (Can be done up to 5 days ahead)
Eggplant / Garlic (portion for eggplant) - Prep as directed. Be sure to slice eggplant so that slices can rest on the grill grates without falling through. (Can be done 1 day ahead)
Season eggplant - Toss together eggplant, garlic (portion for eggplant), olive oil, and some salt.
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Remove pork from marinade (discard marinade). Season on all sides with some salt and pepper.
Heat grill to 450F / 232C degrees, keeping one part over direct heat and one part over indirect heat.
Brush grates with some oil and place pork and eggplant slices over direct heat. Sear on all sides until grill marks show and then move to indirect heat.
Cover and continue cooking until eggplant is tender and pork is cooked through, 145F / 63C degrees.
Transfer pork to a cutting board and rest, covered, for 10 minutes.
If rice was made ahead, reheat in the microwave. (Remember to reserve half for Wednesday's meal.)
Slice pork and serve pork and eggplant over rice. Top with chimichurri (reserve half the chimichurri for Wednesday). Enjoy!
Prep
Make marinade - (If prepping right before cooking, get oven heating while pork marinates.) Combine cooking oil (portion for pork), Tamari, vinegar (portion for pork), honey, garlic powder, and ground coriander. (Can be done up to 5 days ahead)
Marinate pork - Add pork to marinade and turn to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make chimichurri - (This makes enough for 2 nights.) Chop jalapenos. In a blender or food processor combine cilantro, parsley, jalapenos, garlic cloves (portion for chimichurri), shallots, lime juice, vinegar (portion for chimichurri), toasted sesame oil, fish sauce, salt, and cooking oil (portion for chimichurri). Blend until nearly smooth. (Can be done up to 5 days ahead)
Eggplant / Garlic (portion for eggplant) - Prep as directed. (Can be done 1 day ahead)
Season eggplant - Toss together eggplant, garlic (portion for eggplant), olive oil, and some salt.
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Remove pork from marinade (discard marinade). Season on all sides with some salt and pepper.
Heat oven to 450F / 232C. Place one rack in the lower third of oven and one in the upper third.
Lightly spray a sheet pan with some nonstick cooking spray or brush with some oil. Spread eggplant out in a single layer (use two sheet pans if needed). Bake on the lower rack, turning eggplant halfway through cooking, until tender, 20 to 25 minutes.
While eggplant is roasting, heat a large oven-safe skillet over medium-high heat. Drizzle pan with some cooking oil. Add pork and sear on all sides until golden brown, ~5 minutes total.
Pour ¼ cup water or stock (for 4 servings; adjust if customizing) into pan. Cover loosely with foil and bake on the top rack of the oven for 14 to 16 minutes, until pork reaches 145F / 63C degrees.
Transfer pork to a cutting board and rest, covered, for 10 minutes.
If rice was made ahead, reheat in the microwave. (Remember to reserve half for Wednesday's meal.)
Slice pork and serve pork and eggplant over rice. Top with chimichurri (reserve half the chimichurri for Wednesday). Enjoy!