Mediterranean Pork Fillet Recipes

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD

Steps:

• Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
• Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

MEDITERRANEAN GRILLED PORK CHOPS

Steps:

• In a bowl, mix together the sage, rosemary, thyme, fennel seed, sugar, bay leaf, and salt until thoroughly combined. Rub both sides of the pork chops with the herb mixture, and coat them with olive oil. Refrigerate several hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Grill the chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

MEDITERRANEAN PORK AND ORZO

Steps:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

MEDITERRANEAN PORK MEDALLIONS

Steps:

• Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.
• Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
• Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.

SPICE-RUBBED PORK TENDERLOIN WITH A MEDITERRANEAN GRAIN SALAD

Steps:

• Option 1: "Plain" but seasoned:
• Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10-12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
• Option 2: A little more flavor:
• Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
• Option 3: Take it next level:
• After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.

MEDITERRANEAN PORK FILLET

Steps:

• Combine all the ingredients for the marinade in a large, resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 - 4 hours but preferably overnight.
• Remove the tenderloins from the marinade place on a large cutting board. With a sharp knife, cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through). Pound the sirloin to flatten it (no thinner than 1 cm).
• Combine bread crumbs, lemon zest and almonds and sprinkle over meat. Spread the chopped black olives evenly over the 2 tenderloins and sprinkle with grated mozzarella.
• Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks. Place the rolls on a cooking tray, brush with the remaining marinade. Bake in the oven at 180°C for about 30 minutes. When done, transfer to a cutting board and leave to rest for 10 minutes. Remove the wooden or metal toothpicks and carve in ½-inch-thick diagonal slices.

CROCK POT PORK MEDITERRANEAN STYLE

Steps:

• Mix all the ingredients for the marinade.
• Put the roast in a large bowl, stab all over with a sharp knife, pour over and rub in half of the marinade.
• Turn over and repeat, cover and leave in a cool place for 10-12 hours.
• When ready to cook bring roast back to room temperature.
• Preheat a large frying pan or skillet on the top of the stove.
• Scrape of as much marinade as possible and place that, together with the marinade in the bowl in your crock pot, switch on to low.
• When skillet is hot brown the roast on all sides for about 10 minutes, don't use any oil or butter, there is still enough oil on the roast.
• Put in the crock pot and cook on low for 8-10 hours.
• You can add two tablespoons of cream to the juices or serve them as they are.
• If you don't like the juices just serve the pork with another gravy and discard the juices.
• To serve on buns or in pita, cook the pork 1-2 hours longer so you can pull it apart.