Mediterranean Pork Fillet Food

PORK SOUVLAKI

Steps:

• Put the pork in a large bowl with the oil, oregano, lemon zest and juice and paprika as well as a good pinch of salt. Toss everything together to combine and leave to marinate for 10 mins.
• Combine the yogurt, garlic and cucumber together in a bowl. Season with salt and set aside.
• Heat the grill to high. Thread the marinated pork and the peppers on four metal skewers, alternating between the pork and peppers as you go. Place on a non-stick baking sheet and grill for 3-4 mins on each side, or until cooked through and golden brown.
• Serve with the lettuce, yogurt mixture and chilli sauce, and flatbreads, if you like.

MEDITERRANEAN STUFFED PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees.
• Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
• Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
• Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
• Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

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).

PORK FILLET WITH MUSTARD & HERBS

Steps:

• Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
• Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.
• Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.

PORK MEDALLIONS

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

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.

HERBED PORK FILLET WITH ROAST VEGETABLES

Steps:

• Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.
• On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.
• Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

MEDITERRANEAN PORK ROAST (CROCK POT)

Steps:

• Mix spices, oil, broth in a small bowl.
• Put roast in crock pot.
• Poke it all over with a knife.
• Pour the liquid mixture over the roast.
• Cook on low 6-8 hours.
• Shred roast in the crock pot- it will fall apart easily using just 2 forks.
• Let it soak up the liquid.
• Serve with pita bread, feta cheese, tomatoes.
• Or serve over garlic couscous or mashed potatoes.

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.