Psitó choirinó filéto

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   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:

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!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Psitó choirinó filéto Posted: 14 December 2011 at 18:50
	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: 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!
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 15 December 2011 at 02:36
	Now that must have been a lunch to remember Ron. Perhaps a bit on the well done side for my personal tastes, but nice and juicy looking. The pita just put it right over the top. I just love a good pork tenderloin...that was a beautiful, quick and easy meal. Nice post!
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 19 December 2011 at 11:45
	g'morning, dave ~ this was definitely good, and as you can see, easy as pie. i always find myself in a quandary when it comes to roasting pork, especially lean cuts such as this. i know in my head that USDA lowered the "safe" temperatures down quite a bit, and that it's technically ok for a pork roast to show a little pink, but i just can't bring myself to do it. for this one, i was concerned that it would be dry, and probably could have taken it out sooner, but didn't. i prepared myself for a roast that was on the dry side, but was pleasantly surprised to find it very moist and tender, so it all worked out - the simple flavour profiles involved here really contributed a lot toward a great dish, and i am sure you would be very satisfied, if you were to give it a try. if i had thought of the pita idea, as my son did, i would have sliced the roast much thinner, and would have served with some tzatziki or even a little greek yogurt, now that it is available in our area - but it was good either way!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 February 2013 at 14:06
	Tas. Avglolemono a fresh lemon, chicken broth and egg soup sauce are commonly employed with pork in citrus lands and northeastern Greecen The islands are veered toward Lamb and in Thesasalonniki And Athens beef or lamb or shellfish and fish are more popular. I posted an Avgolemono for Melissa in 2012. Looks like lovely lunch and like Hoser I prefer my pork a bit pink. Thanks for posting.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 28 February 2013 at 04:04
	O Boy it looks good just a little tzatziki and it will open the doors to food haven.
	Ahron

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 28 February 2013 at 09:17
	This was excellent for sure, Ahron. I was surprised at how juicy and tender the pork tenderloin was - I had been worried that the 150-degree internal temperature range might be a little too high, but it worked fine. Next time I'll go a few degrees lower and compare the differences. ps - I love the pup!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 28 February 2013 at 09:28
	Tas, The pictorial is wonderful ... Thanks for posting ... I would go the extra Greek step, and drizzle the avglolemono ... and perhaps toast some wholewheat Pita for the lemon broth drizzle dip ... Just thought this over, and in actuality, I would prefer this pork with oven hot Focaccia sprinkled with fresh orégano and herbs ... and drizzled with Evoo and sea salt ... LOMO, is pork tenderloin in Spain; and this would actually be more common in Iberia than it is in Greece. The islands do not produce pork products ... When we were in Crete and Santorini, Naxos and Mykonos amongst numerous other small islands; lamb was the meat; or shellfish and fish ... or eggplant & vegetables including tomatoes ... Olives, and Evoo ... Pork is produced to my knowledge only on the northeastern peninsula ... Greece is lamb or beef preferenced ... The big cities have pork; however, not to a live degree ... They have a penchant for vegetarian dishes; lots of eggplant; zucchini, tomato, red and green bell and fish / shellfish / chicken ... Lamb is special occasion and beef is sometimes substituted for lamb in Mousaka and other pasta dishes. Thanks, again for it looks quite tasty; however, it is not traditionally Greek to my knowledge. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 28 February 2013 at 09:30
	Sounds good, and I'll definitely try it next time we make it ~ I got the idea watching a little old Greek guy doing a spit-roasted pig - in Greece - on a TV show, using a simple rub of equal parts salt, pepper and oregano and basting with a mixture of half lemon juice, half olive oil. I am sure that garlic was in there too, somewhere, but I don't remember for sure. I know that lamb and beef are more prevalent, but the flavours are sure perfect for pork!
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 28 February 2013 at 11:25
	Tas, LOOKS WONDERFUL ... NORTHEASTERN GREECE NEAR BULGARIA and probably north of Pelopponese, close to Croatia, are the more prevalent regions ... I know close to Turkey, there is a seamless subtle lamb culture, and I have never seen porc ... nor the islands ... However, there maybe a Burger King in Athens; however, none on the islands ... I have never seen one ... Though it might exist ... Your dish looks lovely ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.