Marinated Tenderloin in a Grilled Eggplant Blanket with Jamie’s Remoulade

This is a fun way to have your vegetables with your tenderloin in one bite! Jamie’s famous remoulade sauce makes it all amazingly delicious.

Serves: 4
Cook Time: 25 Minutes per pound

Ingredients

• 1 Smithfield Marinated Pork Tenderloin, Tangy Mustard flavor
• 2 eggplants, 1/4" lengthwise slices
• 4 tablespoons olive oil
• Jamie's Remoulade:
• 5 tablespoons mayonnaise
• 2 tablespoons minced capers
• Zest and juice from 1 lemon
• 1 tablespoon whole grain mustard
• 2 dashes hot sauce
• 1 teaspoon roasted garlic puree

Steps

To Grill: Preheat grill to medium‑high heat. Brush tenderloin with olive oil. Grill tenderloin 25 minutes per pound, covered, or until meat thermometer registers internal temperature of 145°F. (Uncovered grill will require longer.)

Brush eggplant slices with olive oil and grill just until grill marks appear. Remove from heat and allow to cool slightly.

Wrap eggplant around tenderloin and slice. Serve with Jamie's Remoulade.

For Remoulade: Stir all ingredients together in a bowl.

Serving Suggestions

Serve with a crisp green salad. Jamie’s Famous Remoulade is also a great sauce for crab cakes or grilled fish.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (1) Post Your Comment

ormondnorm
This looks good. I have one question, I can't tell from the photo if the skin is removed. And if the Tenderloin is this direction in length ----------------- are the slices wrapped around it like this ||||||||| ?

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