I usually pair pork tenderloin with fruit, but this time, as I also had a nice red cabbage head, I’ve decided to go in a different direction. I roasted the cabbage with only salt and pepper, then poured a bit of maple syrup and red wine vinegar over it, when it came out of the oven. It was delicious. Continue reading “Herbs De Provence Pork Tenderloin with Maple Roasted Red Cabbage”
After my successful experiment of cooking chicken in cider and apples (recipe can be found HERE), I’ve decided to use these ingredients to prepare pork tenderloin (also known as pork fillet) in a similar way. Continue reading “Spiced Roasted Pork Tenderloin with Apples and Cider”
Serving whole roasted pork tenderloin (also known as pork fillet) makes for an impressive dinner. It is also a cut that requires short preparation and cooking time, so it is one of my preferred options when it comes to easy entertaining. Continue reading “Roasted Pork Tenderloin with Peaches and Rosemary Compound Butter”
Souvlaki is a Greek dish, made of marinated small pieces meat, grilled on skewers. However, as you can see here, it is also possible to prepare the dish using a grilling pan, without the skewers.
Though not part of the traditional herbs used in this dish, to compensate for the lack of smoky aroma in indoor grilling, I have added some roughly chopped rosemary to the dish. It burns when grilling and adds lots of aroma and flavor. If you want a more authentic dish, omit it. Continue reading “Pork Souvlaki with Tzatziki”