So this is another Greek dish that I have been craving lately. My mother is visiting so we went together grocery shopping. I had a few dishes in mind for my next post, this being one of them. When I found some really nice pork tenderloin, I decided upon it. This is a hearty, meaty stew recipe to put on your table, all the better if it’s a cold winter’s day 🙂 . Now this dish is traditionally made with pork shoulder or leg. However, pork tenderloin is a great cut too. It’s full of flavour, cooks quickly and most of all has 3.5 g of fat per 100 g (abt 3 oz) of meat. That’s as much fat content as in chicken breast! Hello, are you with me? As fatty as a chicken breast. So what are you waiting for?
First of all, you start by cooking your tenderloins (I used 2 here). So you wash them and pat them dry. Grind some salt and pepper on all sides. In a Dutch oven drizzle just a bit of olive oil and add a teaspoon of mustard. Mix a little and set your heat to high-medium. Saute the tenderloins for around 7-8 mins, until they have a golden brown color. Put them aside.
Add one more tbsp of olive oil and saute the onions for 2 min, add the celery and leeks and keep sauteing for about 10 min. You want them to soften up just a bit. At this point add 3 cups of hot water. Let it cook for 2-3 min more. Then you add the tenderloins and the rest of the olive oil. The meat will cook quickly and should be ready in about 20-25 min over medium heat. Don’t overcook it because this specific cut can become hard. Also, I added some nice fresh scallions 10 min before the food was done.
Be sure you check the food’s seasoning and adjust the salt and pepper. I serve this dish with plain rice so I like it saucy. but not too watery. If you want to thicken it up, use cornflour. In a small bowl dilute one tsp corn flour with 2-3 tbsp of water, mix well and add in the pot while still cooking. Stir immediately and check the consistency of your sauce. This dish goes also well with baked potato wedges.
Pork tenderloin with celery
This is a Greek stew like recipe with aromatic celery, leeks and delicate pork tenderloin. It is delicious and guilt-free as pork tenderloin has very low fat content.
- 1 kg (2 lbs 3 oz) pork Tenderloin
- 1 medium onion chopped
- 450 g (1 lb) celery roughly chopped
- 200 g (7 oz ) leeks sliced
- 1/3 cup extra virgin olive oil keep 2 tbsp for sauteing
- 1 tsp mustard
Start by cooking your tenderloins. Wash and pat dry. Grind some salt and pepper on all sides. In a Dutch oven drizzle just a bit of olive oil and add a teaspoon of mustard. Saute the tenderloins for around 7-8 mins, until they have a golden brown color. Put them aside.
Add one more tbsp of olive oil and saute the onions for 2 min.
Add the celery and leeks and keep sauteing for about 10 min. At this point add 3 cups of hot water and cook for 2-3 min.
Add the tenderloins and the rest of the olive oil. Cook for about 20-25 min over medium heat. Serve with rice or baked potatoes
If using fresh scallions, add them in 10 min before food is ready.