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🍽️ Pork Tenderloin in Balsamic Marinade with Risoni and Oven-Baked Eggplant

580 kcal · 30 min · 4 servings

Ingredients

• balsamic vinegar, light 7 tbsp
• salt pinch
• sugar pinch
• pork tenderloin 600 g
• kritharaki pasta 500 g
• eggplants 2 pcs
• olive oil 2 tbsp
• onions, red 2 pcs
• garlic cloves 1 pc
• oil 1 tbsp
• pepper, black ground pinch
• parsley, fresh 20 g
• cream cheese, plain 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan (convection).
2. 2. Mix balsamic vinegar, salt, and sugar in a bowl to create a marinade.
3. 3. Rinse the pork tenderloin under running water.
4. 4. Pat the meat dry with kitchen paper.
5. 5. Cut the tenderloin into medallions about five centimeters thick.
6. 6. Place the meat pieces into the prepared marinade.
7. 7. Bring a pot of one liter of salted water to a boil.
8. 8. Cook the risoni pasta in the boiling water for ten minutes.
9. 9. Wash the eggplants thoroughly.
10. 10. Cut off the ends of the eggplants.
11. 11. Halve the eggplants lengthwise.
12. 12. Pierce the skin of the eggplant halves several times with a fork.
13. 13. Place the eggplants on a baking sheet with the cut side facing up.
14. 14. Drizzle the eggplants with one tablespoon of olive oil.
15. 15. Season the eggplants with salt.
16. 16. Bake the eggplants in the oven for twenty minutes.
17. 17. Peel the onions while the eggplants are baking.
18. 18. Cut the onions into eighths.
19. 19. Peel the garlic.
20. 20. Finely dice the garlic.
21. 21. Add the onion pieces to the eggplants in the oven.
22. 22. Let the onions cook along with the eggplants until the end of the cooking time.
23. 23. Heat one tablespoon of oil in a frying pan over medium heat.
24. 24. Take the pork tenderloin out of the marinade.
25. 25. Let the meat drip dry for a moment.
26. 26. Fry the medallions for three minutes on all sides.
27. 27. Season the meat with pepper.
28. 28. Wrap the meat in aluminum foil.
29. 29. Cook the meat with the remaining marinade in the oven for ten minutes.
30. 30. Drain the cooked risoni.
31. 31. Mix the risoni in the pot with one tablespoon of olive oil.
32. 32. Stir the diced garlic into the risoni.
33. 33. Keep the risoni warm covered over low heat.
34. 34. Stir the risoni occasionally.
35. 35. Wash the parsley.
36. 36. Shake the parsley dry.
37. 37. Pluck the parsley leaves from the stems.
38. 38. Finely chop the parsley leaves.
39. 39. Add the chopped parsley to the risoni.
40. 40. Add cream cheese to the risoni.
41. 41. Season the risoni with salt and pepper to taste.
42. 42. Take the pork tenderloin and eggplants out of the oven.
43. 43. Plate the meat and eggplants.
44. 44. Serve the risoni alongside.

Nutrition per serving

• kcal: 580
• Protein: 34 g · Fett/Fat: 20 g · Carbs: 62 g