Pork Loin with Red Quinoa Crust, Plum Ginger Sauce, and Roasted Eggplant with Chives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the red quinoa in a small saucepan with 160 ml water and a pinch of salt. Bring to a boil, lower the heat, and cook for 12-15 minutes until tender and the water is absorbed. Spread it on a plate to cool and dry slightly.

3. 3

   Score the flesh of the eggplants. Brush them with 1 tablespoon olive oil, season with a little salt and black pepper, and place them cut side up on the tray.

4. 4

   In a bowl, mix the cooked quinoa, sweet paprika, ground cumin, half of the chopped garlic, 1/2 teaspoon salt, and a little black pepper.

5. 5

   Season the pork loin with the remaining salt and black pepper. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat and sear the pork on all sides for 4-5 minutes.

6. 6

   Remove the skillet from the heat. Press the quinoa mixture onto the top and sides of the pork to create a crust.

7. 7

   Transfer the skillet with the pork to the oven along with the eggplants. Roast for 18-22 minutes at 220 °C / 425 °F, or until the center of the pork reaches 63 °C / 145 °F. Remove the pork and let it rest for 8 minutes before slicing. If the eggplants need more time, continue roasting them for 5 more minutes until very tender.

8. 8

   Meanwhile, make the sauce. In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Cook the shallot, ginger, and remaining garlic for 2 minutes.

9. 9

   Add the chopped plums, red wine, chicken stock, sherry vinegar, and honey. Cook for 10-12 minutes over medium heat, stirring occasionally, until the fruit breaks down and the sauce reduces.

10. 10

    Stir the butter into the sauce until glossy. Mash lightly with a spoon or whisk for a rustic texture. Adjust salt and black pepper to taste.

11. 11

    Remove the eggplants from the oven and finish with fresh chives on top.

12. 12

    Slice the pork loin into thick medallions. Serve with the plum ginger sauce spooned over or alongside, with the roasted eggplant and chives on the side.