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:
- 1 teaspoon dried thyme
- 1 teaspoon dried greek oregano
- 1 teaspoon ground black pepper (or SKORDO Maple Pepper)
- 1 teaspoon Aleppo chile flakes
- 1 teaspoon ground fenugreek
- 1 teaspoon smoked sweet paprika
- Fleur de Sel to taste (be generous)
For the tomato and onion salad:
- 1 heirloom tomato, halved and thinly sliced
- 1/2 white onion, thinly sliced (and diced if you like!)
- 1 teaspoon dried greek oregano
- Juice of one lemon
- 1 tablespoon of Kouzini Extra Virgin Olive Oil
- Arugula
- Sourdough bread or soft pita
Directions:
- 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.
- Combine the ingredients for the spice mixture, rub it all over the pork tenderloin , and let it sit for at least 30 minutes.
- Make sure your pan is hot before you add the oil and pork tenderloin
- 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)
- Remove pork tenderloin from heat and let sit for 10 minutes.
- Quickly make your tomato salad by mixing everything together in a bowl. Season with salt and pepper to taste.
- 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.