Pork tenderloin, papaya, eggplant and citrus reduction
Elegant, refined and tasty, this pork tenderloin with eggplant and citrus reduction is perfect for special occasions.
1. Preheat the oven to th. 5-150°C. Wash and dry the eggplants and cut them into slices of 1 cm thick lengthwise. Brush with olive oil and sprinkle with thyme. Salt and pepper. Put on a baking sheet and bake for 20 minutes.
2. Meanwhile, peel the papaya flesh and blend with 10 cl of water to obtain a juice. Pour over the raw meat with a syringe.
3. Heat the soy oil in a skillet and brown the tenderloins over high heat on all sides. Place them in a dish, then bake for 15 minutes.
4. Peel and chop the shallot, saute in the skillet with 1 tablespoon of olive oil for 5 minutes. Deglaze the pan with the citrus juice and let reduce by half. Pour the soy milk, salt and pepper. Bring to a boil and filter. Set aside.
5. Cut each tenderloin into three pieces. Spread the slices of eggplant next to each other, place the tenderloin on top and wrap them. Sprinkle with the citrus reduction. Serve with rice.
Photo credit: Sucré Salé
