Wednesday, September 2, 2015

Pork Souvlaki and Greek Hot House Salad...


Let ingredients at the supermarket inspire your meals... that's what happened with a pair of pork tenderloins on sale-- one for tonight and tomorrow, the other. It's been a while since I cooked Mediterranean and Greek flavours came to mind-- yes, pork souvlaki, some grilled zucchini and peppers, and a Greek salad boasting crunchy vegetables. Forget about buying tzatziki, when you can make it ten times better with this simple recipe. 

Pork Souvlaki
Makes 6 servings

1-1/2 lb. pork tenderloin
2 Tbsp. lemon juice
1 Tbsp. extra-virgin olive oil
1 tsp. dried oregano
salt and ground black pepper


For the Tzatziki, drain two cups Balkan-style plain yogurt in cheesecloth-lined sieve over a bowl or in coffee filter over a cup for at least two hours. Meanwhile, grate cucumber for 1/2 cup and squeeze dry. In a bowl, mix in the strained yogurt, one small clove garlic, minced; 1 Tbsp. extra-virgin olive oil; 1/4 tsp. salt, a dash of ground black pepper, a splash of fresh lemon juice and the cucumber. Refrigerate until ready to use. 

Creamy and balanced of flavours! You will not want to buy a container again...

Cut pork into 1-inch cubes. Toss with ingredients; let stand for ten minutes. Make it easy by grilling directly without skewering. Heat a little oil on a grill pan or BBQ, cook turning once, until pork is no longer pink inside, about ten minutes. 

Grilled sliced vegetables with garlic and a sprinkle of dried thyme, EV olive oil and salt.

Greek Hot House Salad
Makes 6 servings

4 cups chopped romaine or iceberg lettuce
1/2 cucumber, thickly sliced and quartered
1 bell pepper, cut into same size as cucumbers
1 large ripe tomato, cut in same-size chunks or grape tomatoes, halved
1/4 red onion, sliced
1/2 cup kalamata olives
2 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 tsp. dried oregano
pinch each salt and ground black pepper
feta cheese cubed or broken up with hand (optional)

Toss the lettuce, cucumber, pepper, tomato and olives in a bowl. Mix oil, vinegar, oregano and salt and pepper and toss with salad. Top each serving with feta if using.


Refreshingly sensational!

Greek dinner is served with steamed sweet potatoes and roasted cauliflower!

  Mom, it's all Greek to me....:) !





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