Updated: 1/26/2007

TV Morning Show 1/26/07

Pan Seared Pork Tenderloin with Spicy Ratatouille

¼ cup white wine (Chablis)

1 tablespoon balsamic vinegar

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground black pepper

1 fifteen-ounce can diced tomatoes (juice and all)

1 small onion, finely diced

1 medium bell pepper, finely diced

3 ribs celery, finely diced

½ of an eggplant, peeled and finely diced (about two cups)

½ teaspoon whole leaf thyme

1 teaspoon fresh chopped parsley

¼ cup grated parmesan

Combine the first 11 ingredients in an eight-quart stockpot, and stew over medium heat for about 45 minutes, stirring every 10 minutes or so. Remove from heat and garnish with parsley and cheese. This ratatouille may be served as a side dish, over pasta or rice, or, better yet, with pan seared pork tenderloin.

To prepare the pork, season with one teaspoon each of salt, pepper, garlic powder, paprika and ground cumin. Over medium to high heat, brown the tenderloin on all sides for about four to five minutes for medium rare to medium. Slice the pork and arrange over the top of the ratatouille.