Psitó choirinó filéto - Ψητό φιλέτο χοιρινό

11 January 2012, 02:46

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:

click here:

http://foodsoftheworld.activeb...filto_topic1589.html

to see how easy it is to turn it all into this:

or even this:

if you want to make awesome pitas using Beer-B-Q's easy, easy recipe:

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

(i used white flour, but either, or a combination of both, works well.....

thanks for looking, and if anyone has any questions, let me know. more importantly, if anyone gives it a try let me know what you thought of it!

13 January 2012, 00:56

JustC

Why when I go to that link, can I NOT get anything but 1/2 the first picture to print, and then nothing but the replies???? The whole recipe and directions don't print out

13 January 2012, 00:58

tasunkawitko

well hell, let me take a look, JustC ~

13 January 2012, 01:00

tasunkawitko

the link seems to work - try refreshing, maybe?

there really isn't a recipe - simply take a look at the picture of "the goods," note the amounts during the preparation pictures, and follow the general procedure as outlined in the post. due to the amount of pictures and different formats etc., i wasn't able to bring over the entire post for this one.

refreshing the page a time or two should fix the issue?

13 January 2012, 06:42

GeorgeS

I have eaten pork loin prepared that way many times. It is one of my favorite dishes.

George

14 January 2012, 08:06

tasunkawitko

could be, daman - could be....

17 January 2012, 21:15

JustC

couldn't get it,...so I had to write it down. The horror of having to use an archaic tool such as a pen was almost unconscionable

17 January 2012, 22:03

tasunkawitko

hey, chris - sorry about that complication ~ not sure what happened there, but if you have any questions at all, let me know. here's the sequence of pix and instructions - hope it helps:

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!