Grilled Pork Tenderloin with Ensaladang Talong and Tomato

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

Grilled Pork Tenderloin with Ensaladang Talong and Tomato

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Ensaladang Talong and Tomato

Lean pork tenderloin grilled with garlic and calamansi, served with a smoky charred eggplant salad and juicy vine-ripened tomatoes.

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NUTRITION

274kcal
Protein
37.5g
Fat
6.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Pork Tenderloin

1 medium Eggplant

1 medium Tomato, chopped

2 tablespoons Red Onion, sliced

1 tablespoon Calamansi Juice

1 tablespoon Cane Vinegar

1 clove Garlic, minced

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PREPARATION

  • 1

    Marinate the pork tenderloin in calamansi juice, minced garlic, salt, and pepper for at least 20 minutes.

  • 2

    Grill the eggplant over a high gas flame or charcoal until the skin is completely charred and the flesh feels very soft.

  • 3

    Peel the charred skin off the eggplant under cool running water, discard the stem, and mash the flesh with a fork on a plate.

  • 4

    Mix the mashed eggplant with the chopped tomatoes, sliced red onions, and cane vinegar to create the ensaladang talong.

  • 5

    Grill the pork tenderloin over medium-high heat for about 12-15 minutes, turning occasionally until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Let the pork rest for 5 minutes to retain juices before slicing it into thin medallions.

  • 7

    Serve the sliced pork alongside the fresh eggplant salad for a clean and authentic Filipino lunch.

Grilled Pork Tenderloin with Ensaladang Talong and Tomato

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

Grilled Pork Tenderloin with Ensaladang Talong and Tomato

YOUR SOLIN GENERATED RECIPE

Grilled Pork Tenderloin with Ensaladang Talong and Tomato

Lean pork tenderloin grilled with garlic and calamansi, served with a smoky charred eggplant salad and juicy vine-ripened tomatoes.

NUTRITION

274kcal
Protein
37.5g
Fat
6.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Pork Tenderloin

1 medium Eggplant

1 medium Tomato, chopped

2 tablespoons Red Onion, sliced

1 tablespoon Calamansi Juice

1 tablespoon Cane Vinegar

1 clove Garlic, minced

PREPARATION

  • 1

    Marinate the pork tenderloin in calamansi juice, minced garlic, salt, and pepper for at least 20 minutes.

  • 2

    Grill the eggplant over a high gas flame or charcoal until the skin is completely charred and the flesh feels very soft.

  • 3

    Peel the charred skin off the eggplant under cool running water, discard the stem, and mash the flesh with a fork on a plate.

  • 4

    Mix the mashed eggplant with the chopped tomatoes, sliced red onions, and cane vinegar to create the ensaladang talong.

  • 5

    Grill the pork tenderloin over medium-high heat for about 12-15 minutes, turning occasionally until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Let the pork rest for 5 minutes to retain juices before slicing it into thin medallions.

  • 7

    Serve the sliced pork alongside the fresh eggplant salad for a clean and authentic Filipino lunch.