Grilled Pork With Sicilian Style Caponata - cooking recipe

Ingredients

10.5 oz new potatoes, halved lengthwise
1 tsp olive oil
1 None small eggplant, chopped coarsely
1/2 None small red onion, chopped finely
2 cloves garlic, sliced thinly
1 tbsp red wine vinegar
2 None medium tomatoes, chopped coarsely
1.5 oz pitted green olives
2 tsp baby capers, rinsed, drained
1 1/2 tbsp fresh flat-leaf parsley leaves, plus extra parsley leaves to garnish
1 (10.5 oz) pork tenderloin
1 tbsp roasted almonds, coarsely chopped

Preparation

Boil, steam or microwave potatoes until just tender then drain.
Meanwhile, for the caponata, heat oil in a medium frying pan over medium heat. Cook eggplant, stirring, for 5 mins, or until browned and softened. Add onion and garlic. Cook, stirring, for 3 mins, or until onion softens. Add vinegar and tomatoes to pan. Bring to a boil. Reduce heat and simmer for 10 mins, or until tomatoes soften. Stir in olives, capers and parsley.
Preheat grill and oil grates. Season pork then grill for 10 mins, turning occasionally, or until cooked to your liking. Cover pork and let rest for 5 mins. Slice thickly.
Grill potatoes, cut-side down, for 3 mins, or until golden brown.
Serve pork with caponata and potatoes. Top with nuts and extra parsley.