2 x 400g pork fillets, trimmed
1/3 cup teriyaki sauce
Salt and pepper, to taste
1 medium eggplant (500g), trimmed, cuti nto 2cm pieces
2 cloves garlic, crushed
1 large red capsicum, chopped
75g baby spinach leaves
2 green spring onions, thinly sliced
Steamed brown rice, to serve
Combine pork with 1 tblsp of the sauce in a large bowl. Season.
2 Heat an oiled, large, non-stick frying pan over a high heat. Add pork. Cook, turning occasionally for about 5 minutes, or until browned all over. Transfer pork to an oiled oven tray.
3 Cook in a hot oven (200C) for about 15 minutes, or until tender. Remove. Rest, loosely covered with foil for 5 minutes. Thickly slice.
4 Heat same oiled frying pan over a medium heat. Add eggplant and garlic. Cook, stirring occasionally, for 5 minutes. Add capsicum. Cook, stirring occasionally for about 3 minutes, or until almost tender. Add remaining sauce. Cover with lid. Cook for about 2 minutes, or until vegetables are tender. Stir in spinach and onions until spinach is wilted. Remove.
5 Serve the pork with eggplant mixture and steamed rice.