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Mediterranean Herb Pork Tenderloin Stew with Eggplant and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Dutch oven
  • Knife
  • Cutting board

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 medium eggplant, cut into 1-inch cubes
  • 1/2 cup pitted Kalamata olives
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cups low-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the onion and garlic to the same pot. Cook for 3 minutes until the onion softens.
  • Stir in the eggplant cubes and cook for another 4 minutes, stirring often.
  • Return the pork to the pot. Add the oregano, thyme, salt, and black pepper. Stir to coat everything evenly.
  • Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
  • Add the Kalamata olives. Reduce heat to low, cover the pot, and cook for 25 minutes until the pork is tender and the eggplant is soft.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker broth. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth. Skip extra salt at the table since the olives already add plenty of flavor.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch oven, Knife, Cutting board