Greek Pork Loin & Orzo Salad

I threw this together for dinner on Thursday night. I really enjoyed it. The meat was perfectly tender and flavorful. The orzo salad was tasty and tart! The flavors of the meat reminded us of the Bull In Pan at Annie's Paramount Steakhouse in DuPont Circle...stay tuned, I might have to try that some evening!



Greek Pork Tenderloin

1 pork tenderloin, trimmed of fat and cut into 1/2 inch medallions
1 lemon, juiced
1/4 cup olive oil
4 garlic cloves, minced
1 pinch, red pepper flakes
1 TB dried oregano
Salt & Pepper
1/4 cup dry white wine

Mix lemon juice, olive oil, garlic, red pepper, oregano, salt and pepper. Add the pork, allow to marinate for 30 minutes.

Add the pork medallions, one at a time to a skillet over high heat. Cook the medallions for about two minutes per side. Allow excess marinade to drain off before adding to the skillet.

When the medallions are done, remove from pan to a plate. Pour in wine and deglaze pan. Add the remaining marinade and allow to reduce to a thick sauce. Spoon the sauce over the pork.


Orzo Salad
1 1/2 cup cooked orzo-freshly cooked and hot!
1 TB Red Wine Vinegar
1 TB Capers, drained
1/2 cup cherry tomatoes, cut in half
1/2 red onion, diced
2 TB Olive Oil
1 tsp dried thyme
Salt/Pepper
1 TB Chopped Parlsey
Small handful of toasted pine nuts

Preheat the oven to 400 degrees.

Toss the tomatoes and onions with olive oil, thyme, salt and pepper. Place in the oven until the onions are golden brown and delicious and the tomatoes have carmelized. Reserve.

So delicious, just like this. Sweet and savory and so aromatic!

In a medium bowl, mix the red wine vinegar and capers. Add the hot, freshly cooked orzo, toss to combine. Add the roasted tomatoes, onions and parsley.

When you plate up, garnish with the pine nuts.

Pine Nuts...where have you been all my life. I used to think I hated you, but I was wrong!

Enjoy.