quote:

Psitó choirinó filéto - Ψητό φιλέτο χοιρινό
Roast pork tenderloin

I made this some time ago, and it was really, really good. It's also very easy and packs a lot of flavour into a small package.

I can't claim that this is absolutely Greek, but all the ingredients are common in Greek cuisine, and it wouldn't surprise me if something very similar has been prepared somewhere in Greece. Here's all you need:



The tenderloin was something I picked up on sale, intending to try my hand at a curing project such as Canadian bacon, but I never got around to it. The "spice mixture" in the container is simply equal parts sea salt, freshly-ground black pepper and oregano. Fresh lemons would be best, but I didn't have any on hand at the time.

First, I prepped my vegetables, chopping the carrots, onions, celery and garlic:



Then, I gave all surfaces of the tenderloin a good coating of the spice rub:



After searing all sides of the tenderloin in a little olive oil:



I sautéed the mirepoix to sweat out the vegetables:



Next, I made a bed of the mirepoix and laid the tenderloin in the middle of the Dutch oven:



After roasting in a moderate oven until the internal temperature was somewhere between 150 and 155:



I let the roast rest for 10 minutes or so before slicing it:



I could tell as i was slicing it that it was very moist and very tender, and it looked nice, too!

We kept the plating fairly simple, the vegetables from the mirepoix, rice with black olives, and fresh, home-made pita bread that #1 son Joe had made using Beer-B-Q's outstanding recipe here:

http://foodsoftheworld.activeb...-bread_topic197.html



As I predicted, the tenderloin was just about perfect in every way, with a nice crusting on the outside and tender-juicy goodness on the inside:



Joe, wanting to get the Greek experience, filled his pita with the components of the meal, creating a great hand-held lunch:



As I said, easy, tender and delicious!