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Greek Pork Tenderloin Tiganaki | Juicy Skillet
(0)
25 min
Quick
Gurkerl Küche
Zartes Schweinslungenbraten-Filet in einer würzigen Sauce aus Dijonsenf, Weißwein, Zitrone und getrocknetem Oregano, kombiniert mit knackigen Paprikastreifen und cremig geschmolzenem Feta. Ein echtes griechisches Wirtshaus-Erlebnis für die schnelle Feierabendküche!
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, remove any silver skin, and cut into bite-sized pieces about 2–3 cm in size. Wash, deseed, and slice the red and yellow bell peppers into strips. Peel the red onions and cut into fine wedges. Peel and finely chop the garlic cloves.
In a small bowl, whisk together the white wine, mustard, freshly squeezed juice of half a lemon, and dried oregano until smooth.
Pan cooking
Heat the olive oil in a large skillet over medium-high heat. Add the meat pieces, season with salt and pepper, and sear all over for 4–5 minutes until lightly browned. Then briefly transfer the meat to a plate.
Chef's tip
Tip: For an extra creamy version, you can stir 1–2 tablespoons of Greek yogurt or a splash of heavy cream into the sauce at the end.
This goes wonderfully with fresh, crusty white bread or Greek kritharaki (orzo) pasta.
70 min
Under an hour
