Pork Tenderloin With Eggplant Relish Recipe

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6 cloves garlic, unpeeled

2 tablespoons fresh lemon juice

1/2 teaspoon paprika, plus more for garnish

Kosher salt and freshly ground pepper

1 bunch scallions

1 teaspoon ground cumin

2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 4 pieces

2 medium Japanese eggplants (about 14 ounces total)

1 tablespoon extra-virgin olive oil

3 mild frying peppers, such as Hungarian or banana, halved and seeded

2 tablespoons chopped fresh parsley

1 small jalapeno pepper, halved (remove seeds for less heat)

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