4 servingsFrench

Pork Tenderloin with Balsamic Root Vegetables

Name: Pork Souvlaki Rice Plates with Lemon Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb pork tenderloin; 1 lb potatoes; 2 cups cooked white rice; 0.5 cup plain greek yogurt; 1 whole lemon; 3 tablespoons olive oil; 1 teaspoon dried oregano; 2 cloves garlic; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 2 tablespoons water

Chef

Method

1
Slice the pork tenderloin into 1-inch thick medallions and pat dry with paper towels. Season both sides with 1 teaspoon of salt and the black pepper.
2
Peel the carrots and parsnips, then cut them into 1/2-inch thick batons. Mince the garlic and chop the thyme.
3
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Sear the pork medallions for 3 minutes per side until golden brown, then remove them from the pan and set aside on a plate.
6 min
4
Add the remaining tablespoon of olive oil to the same pan. Sauté the carrots and parsnips with the remaining 1/2 teaspoon of salt until they begin to soften and brown, about 8 minutes.
8 min
5
Add the minced garlic and chopped thyme to the pan, cooking until fragrant for 1 minute.
1 min
6
Return the pork medallions and any accumulated juices to the pan, nestling them among the vegetables. Pour the balsamic vinegar over the mixture.
7
Simmer everything together, covered, until the pork reaches an internal temperature of 145°F and the vegetables are tender, about 10 minutes.
10 min
8
Remove the lid and increase the heat slightly for 2 minutes to reduce the balsamic juices into a glaze that coats the ingredients before serving.
2 min

Pork Souvlaki Rice Plates with Lemon Potatoes

Ingredients

Method

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