Herb + Fenugreek Pork Tenderloin with Tomato and Onion Salad

We're craving citrus, farm fresh veggies, and mediterranean meats as we head into spring cooking. This recipe brings both of those things together and is prime for serving as a simple dinner for two or as a spread for a small gathering. Aegean: Recipes from the mountains to the sea was our inspiration for this dish and has us wanting to add feta, pita, lettuce and more every time we make it! 

Makes 4 servings

Ingredients:

  • 1 pork tenderloin, grilled over a charcoal grill or pan fried
  • A little olive oil, if pan frying
  • 1 tablespoon prepared tzatziki dip with SKORDO Tzatziki Spice Blend
  • 1 cup Greek yogurt
  • 1/4 cup Kouzini Extra Virgin Olive Oil (or another nice olive oil)
  • 1 teaspoon of white wine vinegar
  • 4 inches of grated and drained cucumber

For the Spice Rub:

For the tomato and onion salad:

Directions:

  1. Make your SKORDO Tzatziki dip at least 4 hours before serving. Combine Tzatziki Dip Mix, Greek yogurt, 1/4 cup of olive oil, white wine vinegar, and grated cucumber. Mix together thoroughly, cover, and refrigerate.
  2. Combine the ingredients for the spice mixture, rub it all over the pork tenderloin , and let it sit for at least 30 minutes.
  3. Make sure your pan is hot before you add the oil and pork tenderloin
  4. Brown pork tenderloin all over, and then lower the heat to the minimum, continuing to cook for another 10 minutes (or until its first to the touch)
  5. Remove pork tenderloin from heat and let sit for 10 minutes.
  6. Quickly make your tomato salad by mixing everything together in a bowl. Season with salt and pepper to taste.
  7. Serve by putting arugula, slices of pork, accompanied by some tzatziki and tomato salad, on a flat plate to share. Plate bread or pita for dipping and crumbled feta to taste.
March 31, 2021 — Julia Bretz
Tags: Main Dishes

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