Ingredients (4 pers)

Pork tenderloin (600 gr)

Garlic (2 teeth)

Sweet paprika (2 teaspoons)

Sherry vinegar (2 tablespoons)

Eggplant (2 pcs)

Ground dry garlic

Coriander

Honey (2 tablespoons)

Yogurt (4 tablespoons)

Extra virgin olive oil

Salt

Black pepper

First, peel the garlic and chop it as finely as you can. Reserve it Clean the eggplant, dry it, peel it and cut it into medium dice, which are easy to eat in one bite. Reserve it too.

With the help of a sharp knife, clean the pork tenderloin of any remaining fat you may have, and then cut it into medallions. Season the medallions with salt and pepper and marinate in a bowl or tray with chopped garlic, sweet paprika, vinegar and oil. Let it macerate well for at least an hour. With the maceration you will get to aromatize the meat and also soften it.

Pour a little extra virgin olive oil in a pan and put over medium high heat. When the oil is hot, add the eggplant cubes to the pan and sauté them. Add a little salt and another bit of freshly ground black pepper and, when the eggplant softens, add garlic powder and cilantro to taste. Reduce a minute more.

After that time, add honey and let it caramelize a couple of minutes more without stopping to spin. Next, turn off the heat and add the plain yogurt. Remove very well to mix everything.

Take a splash of extra virgin olive oil in another pan (or the same, after cleaning) and put on high heat. When it is very hot, remove the medallions from the marinade and mark them on both sides, browning well. When done, remove them from the fire.