Cooked & Loved · by Irena Macri
Pan-Fried Pork Loin with Eggplant & Tomatoes
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 97%
CARBS 24G24% OF CAL
8G FIBER2G OTHER13G TOTAL SUGAR
FAT 13G29% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried pork loin with eggplant and tomatoes in a savory sauce. A quick, one-pan dinner with Mediterranean flavors that works well for weeknight meals.
mainmediterraneanpork🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 2- Sea salt
- 1 large eggplant (diced with skin on)
- 1 large brown onion (sliced)
- 1 teaspoon coconut oil
- 1 teaspoon ghee
- 400 g pork tenderloin (sliced or diced)
- 1/4 cup water
- 2 medium tomatoes (diced)
- 2 large cloves garlic (diced)
- 2 tablespoons Tamari (or coconut Aminos)
- 1 tablespoon red or white wine vinegar (lemon juice can also be used)
- Pinch of salt
- Parsley to garnish
- Extra coconut oil and ghee for frying eggplant
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 97%
CARBS 24G24% OF CAL
8G FIBER2G OTHER13G TOTAL SUGAR
FAT 13G29% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1291mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1577mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.