Grilled Pork, Eggplant, and Fennel Salad

comments (0) August 6th, 2008     

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Ingredients:
2 Tbs. mustard seeds
2 Tbs. coriander seeds
2 tsp. cumin seeds
1 tsp. anise seeds
1 Tbs. finely chopped ginger
2 Tbs. vegetable oil
1-1/2 lb. pork tenderloin, trimmed
2 large red peppers, cut into 8 slices
1 bulb fennel, cut into 1/2-in. slices
2 Japanese eggplant, cut into 1-in. slices on the diagonal
4 scallions
5 Tbs. extra-virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup pitted green Sicilian olives, roughly chopped
2 Tbs. balsamic vinegar
1/4 cup parsley leaves

4 servings

Put the mustard, coriander, cumin, and anise seeds into a dry sauté pan. Toast over moderate heat for 3 to 4 min., tossing occasionally. Remove from pan, cool, and grind coarsely in a spice grinder.

Mix the spices with the ginger and 1 Tbs. of the vegetable oil. Coat the tender­loin with the mixture and refrigerate overnight.

Preheat a grill.

Toss the peppers, fennel, eggplant, and scallions with 2 Tbs. of the olive oil and season with salt and pepper. Grill the vegetables until tender, 4 to 6 min. per side, depend­ing on the vegetable. The fennel will take the longest.

Rub the tenderloin with the remaining tablespoon of vegetable oil. Grill the pork on all sides until cooked to desired doneness, about 15 min. for medium. Allow to rest for 5 min. Cut into 1⁄2-in. slices across the grain on the diagonal.

Toss the grilled vegetables with the olives, vinegar, the remaining 3 Tbs. olive oil, and the parsley leaves. Arrange the vegetables on four plates and fan the tenderloin slices on top. Serve at once.

Recipe by Jody Adams
April 1998
from issue #14

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posted in: salad, fennel, eggplant

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