Roasted Pork with Eggplant and Tomatoes

Preparation Preheat the oven to 180°C (350°F).

Marinating the Pork In a small bowl, mix together the minced garlic, soy sauce, olive oil, paprika, dried thyme, salt, and pepper to make the marinade. Rub the marinade all over the pork loin and let it marinate for at least 30 minutes.

Preparing the Vegetables While the pork is marinating, slice the eggplants and tomatoes into 1/4-inch thick rounds.

Grilling the Eggplant Heat a grill pan over medium heat and grill the eggplant slices for 2-3 minutes on each side until lightly charred. Set aside.

Searing the Pork In a large oven-safe skillet, heat some olive oil over medium-high heat. Remove the pork loin from the marinade and sear it on all sides until browned.

Making the Sauce Remove the pork loin from the skillet and set it aside. In the same skillet, add the tomato paste and cook for 1 minute until fragrant.

Simmering the Sauce Add the chicken broth and balsamic vinegar to the skillet, and stir until well combined. Bring the mixture to a simmer.

Roasting the Pork Return the pork loin to the skillet and add the grilled eggplant slices and tomato rounds around the pork. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the pork is cooked through and the vegetables are tender.

Serving Remove the skillet from the oven and let the pork rest for a few minutes before slicing. Serve the roasted pork with the eggplant and tomatoes, and drizzle with the sauce.