Grilled Pork Tenderloin with Ensaladang Talong

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Pork Tenderloin with Ensaladang Talong

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Ensaladang Talong

Savor a Filipino-inspired lunch featuring grilled pork tenderloin paired with a vibrant ensaladang talong. Succulent, lightly seasoned pork is grilled to perfection and served alongside a roasted eggplant salad brightened with fresh tomatoes, red onion, and a zesty olive oil-calamansi dressing.

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NUTRITION

425kcal
Protein
41g
Fat
21.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pork Tenderloin (185g)

1 medium Eggplant (200g)

1 medium Tomato (100g)

1/4 medium Red Onion (25g)

2 tsp Olive Oil (10g)

1 tbsp Calamansi Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the pork tenderloin with salt, pepper, and a drizzle of calamansi juice. Allow it to marinate for about 15 minutes.

  • 3

    Grill the pork tenderloin for approximately 6-8 minutes per side or until the internal temperature reaches 145°F. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, grill the whole eggplant over direct heat, turning occasionally until the skin is charred and the flesh becomes soft, about 10-12 minutes.

  • 5

    Once cooled, peel off the charred skin of the eggplant and chop the flesh into bite-sized pieces.

  • 6

    In a bowl, combine the chopped eggplant with diced tomato and thinly sliced red onion. Drizzle with olive oil and the remaining calamansi juice, then season with salt and pepper. Toss gently to mix.

  • 7

    Serve slices of grilled pork tenderloin alongside a generous portion of the ensaladang talong.

Grilled Pork Tenderloin with Ensaladang Talong

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Pork Tenderloin with Ensaladang Talong

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Ensaladang Talong

Savor a Filipino-inspired lunch featuring grilled pork tenderloin paired with a vibrant ensaladang talong. Succulent, lightly seasoned pork is grilled to perfection and served alongside a roasted eggplant salad brightened with fresh tomatoes, red onion, and a zesty olive oil-calamansi dressing.

NUTRITION

425kcal
Protein
41g
Fat
21.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pork Tenderloin (185g)

1 medium Eggplant (200g)

1 medium Tomato (100g)

1/4 medium Red Onion (25g)

2 tsp Olive Oil (10g)

1 tbsp Calamansi Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the pork tenderloin with salt, pepper, and a drizzle of calamansi juice. Allow it to marinate for about 15 minutes.

  • 3

    Grill the pork tenderloin for approximately 6-8 minutes per side or until the internal temperature reaches 145°F. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, grill the whole eggplant over direct heat, turning occasionally until the skin is charred and the flesh becomes soft, about 10-12 minutes.

  • 5

    Once cooled, peel off the charred skin of the eggplant and chop the flesh into bite-sized pieces.

  • 6

    In a bowl, combine the chopped eggplant with diced tomato and thinly sliced red onion. Drizzle with olive oil and the remaining calamansi juice, then season with salt and pepper. Toss gently to mix.

  • 7

    Serve slices of grilled pork tenderloin alongside a generous portion of the ensaladang talong.