1 1/2 pounds pork tenderloin
1/4 teaspoon kosher salt
3 tablespoons coconut oil (or extra-virgin olive oil), divided
1 medium eggplant, in 1/2-inch dice
1 large yellow onion, peeled, halved and thinly sliced crosswise
1 medium red bell pepper, cored, seeded and very thinly sliced
2 to 4 tablespoons Sriracha sauce
2 stems fresh marjoram

Trim any silver skin and excess fat from the pork, then cut meat into 1-inch pieces. Season with the salt.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once oil shimmers, add half of pork. Sear for a few minutes, undisturbed, until browned on 1 side, then stir to brown on at least 1 other side of each piece. Transfer to a plate; it will not be cooked through. Add remaining pork and cook in same way, collecting all pork on plate.

Add remaining oil to skillet; use a wooden spoon to dislodge any browned bits. Once oil shimmers, add the eggplant, onion and bell pepper. Stir-fry for 3 minutes, then add 2 tablespoons of the Sriracha and 1/2; cup water. Cook for 1 minute, then return pork and any accumulated juices to skillet. Reduce heat to medium-low, cover partially and cook for 8 minutes or just long enough for pork to be cooked through yet remain tender. Vegetables should be slightly softened.

Taste and add remaining Sriracha, if desired. Remove from heat. Strip the marjoram stems, letting leaves fall into skillet. Divide among individual plates; serve hot.

Makes 4 servings.