Sweet Potato Pesto Towers With Grilled Eggplant and Pork Tenderloin

³ Description

Of course you can just throw vegetables, potato and meat on a plate and enjoy it like that. But it's MUCH more fun to turn your dish into something pretty... And ripped!

² Ingredients

•  1 medium (2" dia, 5" long, raw) Sweet Potato (Without Salt, Baked In Skin, Cooked)
•  1 medium eggplant Cooked Eggplant
•  5 oz Pork Loin (Tenderloin, Lean Only)
•  1 serving (serving = 1/4 cup) Trader Joe's Pesto Alla Genovese - Basil Pesto
•  1 serving (serving = 2 tsp) Bertolli Olive Oil
•  2 serving (serving = 1/4 tsp) Spice Classics Paprika
•  1 serving (serving = 1/4 tsp) Spice Classics Garlic Powder
•  2 serving (serving = 1/4 tsp) McCormick Ground Cumin
•  1 serving (serving = 1 serving (20 g)) Green Olives
•  1 dash Sea Salt
•  1 dash Black Pepper

q Directions

Steam or cook your sweet potato sliders and your eggplant sliders for about 10min, until they’re tender. Meanwhile, fry your pork sliders in a frying pan with some olive oil, salt and pepper, paprika, garlic and cumin for 5 min. Use the rest of the spices to season your sweet potato and eggplant. Form towers of your slices, and spread a small layer of pesto on each layer so that the slices will stick together. Finish with an olive on top of each tower.

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