Careme

Instructions

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1. 1.

   Prepare and season the pork and vegetables. Pat 12 ounces pork loin dry, slice it across the grain into six medallions, and gently flatten them to 1/2-inch thickness. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; let stand for at least 10 minutes while you prepare:

   • 1 pound Roma tomatoes, cored and chopped
   • 1 small eggplant, cut into 1/2-inch cubes
   • 2 garlic cloves, thinly sliced
2. 2.

   Bring 2 quarts water to a boil in a covered pot as you begin cooking the vegetables.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the cubed eggplant and sauté for 7 to 8 minutes, stirring occasionally, until browned and tender; transfer the browned eggplant to a plate.

4. 4.

   Once the water boils, stir in 1 tablespoon kosher salt and 6 ounces spaghetti. Cook until al dente according to the package timing. Reserve 1/4 cup pasta water, then drain the spaghetti.

5. 5.

   While the spaghetti cooks, heat 1 tablespoon extra-virgin olive oil in the skillet over medium-high heat. Add the seasoned pork medallions and sauté for 2 to 3 minutes per side, until browned and their centers reach 145°F. Transfer to a clean plate and rest for 5 minutes.

6. 6.

   Reduce the skillet heat to medium and add:

   • 2 sliced garlic cloves
   • 1 teaspoon dried oregano
   • 1/4 teaspoon crushed red pepper flakes
   • 1 pound chopped Roma tomatoes
   • 1 tablespoon drained capers
   • 2 tablespoons golden raisins

   Cook for 5 minutes, stirring and scraping up the browned bits, until the tomatoes become juicy but retain some shape. Stir in 1 tablespoon red wine vinegar, the browned eggplant, and the reserved pasta water; simmer for 2 minutes to make the tomato-eggplant agrodolce.

7. 7.

   Add the drained spaghetti to the tomato-eggplant agrodolce and toss over medium heat for 1 minute, until glossy and evenly coated.

8. 8.

   Divide the spaghetti and vegetables between two shallow bowls. Slice the rested pork medallions, arrange them over the pasta, and spoon the chunky tomato agrodolce around the pork before serving.