Expert: Leo Salazar - 3/2/2002

Question
We are cooking dinner for eight.  A Caribbean dish that uses a pork tenderloin would be a great addition to the menu. (We are already cooking jerk chicken)  Any suggestions for a really good Caribbean pork dish?

Answer
Hello !

Traditionally, pork in the caribbean is roasted and tenderloin is not taken out for special meals.

Nevertheless, serving pork tenderloin is up these days !

Pork and eggplant
Can be served either cold as an entree or hot as a main dish):

For 8 servings

6 pork tenderloins
2 small tomatoes
1 medium sized white onion
2 cloves garlic
1 sweet pepper (coud be red to add color)
Worchestersire sauce
Balsamic vinegar
3 medium to large eggplant -peeled and cut in 1 inch pieces-
1/2 cup Olive oil
1/2 teaspoon oregano leaves -just a pinch if you get in powder form-

Prepairing you ingredients:
Clean tenderloins of fat and cut in 1 inch pieces of it's lenght
Wash and dice tomatoes
Puree the 2 cloves garlic
Chop onions into small pieces
Cut pepper in strips of half their lenght
Peel eggplant and cut in 1 inch pieces

Cooking:

Marinade the pork pieces sprinkled with Worchestersire sauce, 1/2 cup of balsamic vinegar and the garlic puree for at least one hour.

Heat olive oil in a deep skillet (maybe in a wok)untill aromatic.
Saute the onions
Introduce the pork pieces and brown at medium heat.
=> always cook pork well done<==
Add the tomatoes and peppers.
Add the oregano.
Stirr during three minutes and then add the eggplant.

Mix all ingredients, close with a lid and lower the heat to low heat.

Let simmer for 1/2 hour closed.
Watch periodically so it does not dry.
If drying, add water (maybe white wine) to keep looser than stew.

Adjust salt and pepper if you like.

The eggplant will turn brown and soft and will blend with the pork.

This dish is usually served with white rice and kidney beans on the side, but can also be served cold as an entree.

Hope you enjoy this dish !

Regards,

Leo