By JJ Virgin

Roasted Pork Tenderloin with Tomato Eggplant Bruschetta


May 15, 2024

4 servings


1 ½ lbs pork tenderloin

2 tbsp extra-virgin olive oil

1 tsp sea salt

¼ tsp ground black pepper

½ tsp granulated garlic powder

¼ tsp onion powder

1 tbsp dried oregano

½ tsp dried thyme

2 tsp lemon zest

Roasted Tomato Eggplant Bruschetta:

2 cups peeled and chopped eggplant

½ tsp sea salt, divided

2 tbsp extra-virgin olive oil, divided

12 oz Roma tomatoes (about 6-8)

4 cloves garlic

2 tsp sherry vinegar

¼ cup basil leaves, chopped

4 tbsp hemp hearts, for garnish


1Pre-heat oven to 375°. Line a large sheet pan with parchment paper.

2Sprinkle ¼ tsp salt on top of eggplant and toss in 1 tbsp of olive oil. Lay the eggplant on one side of the sheet pan.

3Cut the tomatoes in half and toss in remaining 1 tbsp olive oil. Place on the other side of the eggplant on the sheet pan. Add the garlic cloves to the same pan. Place in the oven for 20-25 minutes.

4Sprinkle the seasonings, lemon zest, and olive oil over the tenderloin.

5Place tenderloin on a lined sheet pan in the oven and roast for 20-25 minutes or until it reaches an internal temperature of 145°. Take out of the oven and rest 10 minutes before slicing.

6Take the eggplant and tomatoes out of the oven and let cool for 20 minutes. Chop the eggplant, tomatoes, and garlic cloves together. Place them in a bowl and mix them with remaining salt, sherry vinegar, and basil leaves.

7Cut the tenderloin into ¼-inch slices. Place 6 oz of tenderloin on each plate and spoon a ¼ cup of the eggplant bruschetta on top.

8Top with 1 tbsp hemp seed over each serving. Enjoy!

9Refrigerate and store separately in airtight containers for up to 4 days.


Nutrition Facts

Total Fat23g
Total Carbohydrates11g
Dietary Fiber3g