Heat, and lots of it. That's what you'll find in this dish's somewhat unusual combination of ingredients. And although the recipe comes from the author of the "Wheat Belly" book, we can't deny that the results taste good on a pile of noodles.
Sriracha Pork and Eggplant
Adapted from “Lose the Wheat, Lose the Weight 30-Minute (or Less!) Cookbook,” by William Davis.
1½ pounds pork tenderloin
¼ teaspoon kosher salt
3 tablespoons coconut oil (or substitute extra-virgin olive oil), divided
1 medium eggplant
1 large yellow onion
1 medium red bell pepper
2 to 4 tablespoons Sriracha sauce
½ cup water
2 stems fresh marjoram
Trim silver skin and excess fat from the pork, then cut the meat into 1-inch pieces. Season with the salt.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, add pork in a single layer. Sear for a few minutes, undisturbed, until browned on one side, then stir to brown on at least one other side of each piece; it will not be cooked through. Transfer to a plate. Cook the remaining pork in the same way.
Cut the eggplant into ½-inch pieces. Cut the onion into very thin half-moons. Cut the bell pepper into thin strips, discarding seeds and ribs.
Add the remaining oil to the skillet; use a wooden spoon to dislodge any browned bits. Once the oil shimmers, add the eggplant, onion and bell pepper. Stir-fry for 3 minutes, then add 2 tablespoons of Sriracha and the water. Cook for 1 minute, then return the pork and its juices to the skillet. Reduce heat to medium-low; cover partially and cook 8 minutes or until the pork is cooked through but tender. The vegetables should be slightly soft.
Taste, and add more Sriracha, if desired. Remove from the heat. Strip the marjoram stems, letting the leaves fall into the skillet. Serve hot.
Per serving: 350 calories, 38 g protein, 14 g carbohydrates, 16 g fat, 11 g saturated fat, 110 mg cholesterol, 360 mg sodium, 6 g dietary fiber, 7 g sugar