Pork Tenderloin and Bell Pepper Stir Fry with Eggplant

Today started off with some much-needed rain. I could finally see the beautiful mountains, instead of the thick-layer of nasty fire-smoke that has been covering the valley for weeks.

The manchild took a long nap this morning, so I had plenty of time to turn on some music, and slowly work my way through another new recipe. I love fast and easy recipes, but sometimes it's nice to take a little extra time, and keep things relaxed in the kitchen. The smell of rain mixed with stir-fry was most excellent.

I've never cooked with eggplant before, and the only time I've tasted it is in a restaurant. It has such a beautiful color, and it's texture is pretty surprising. By itself, it's not my favorite. But coupled with the sweet bell pepper, crispy taste of the green onions, and the juicy pork in this dish, it'd say it's a definite win.

Speaking of pork tenderloin.... oh my goodness. It's beyond juicy. It's like eating a meat starburst. Sounds strange when you put it that way, but the amount of juice that seeps from each bite of the pork is beyond ridiculous. It was a pretty penny to purchase, though, but a couple nights of soup and sandwiches this week was more than worth the amount of flavor this dish brought to the table.

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Pork Tenderloin and Bell Pepper Stir Fry with Eggplant

1 lb boneless pork tenderloin
1 eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
1 C chicken broth
1/2 store-bought stir-fry sauce 
1 bunch scallions, trimmed and sliced into 1-inch pieces
4 cloves garlic, finely chopped 
3 T vegetable oil
3 T cornstarch

Cut the pork into 1/4 inch-thick slices, then cut the slices into 1/4 inch-thick slivers. Toss with 2 tablespoons cornstarch.

In a large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add the scallions and garlic. Cook, stirring until golden, about 2 minutes. Add the pork and cook, stirring, until just no longer pink, 3 minutes. Transfer to a bowl.

Add the remaining 1 1/2 tablespoons oil to the skillet, add the eggplant and cook, stirring, until slightly softened, about 3 minutes. Add the bell pepper and cook, stirring until crisp-tender, about 2 minutes. In a small bowl, stir together the chicken broth, stir-fry sauce and remaining 1 tablespoon cornstarch; pour over the vegetables and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Return the pork mixture to the skillet and stir until heated through, 1 to 2 minutes.

*We served this with white rice, and fresh fruit.

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

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