This Greek Feta Tenderloin is a beautiful dish for entertaining. I love all the colours and bursts of flavour. There is something about Greek food that awakens the senses. My times spent in Greece are treasured and it is so close to my homeland of Sicily that I feel I am part Grecian. To cook this way is to follow the Mediterranean diet which we know is one of the healthiest for us.

Many of the recipes in Greek cooking have existed for thousands of years. Some of the common elements in Greek and Italian cooking are lemons, oregano and olives. These few ingredients can elevate any dish. Greek recipes have influenced many cuisines. The Greeks did invade Sicily; and therefore, we are part Greek. Like Italian food, Greek food is made with fresh and few ingredients, and just like Italy there are regional differences in recipes. I hope you enjoy this recipe.

I love Jamie Oliver’s style of cooking and I first made some Greek recipes from his blog. Easy to follow you might find a Greek recipe right for you. Check it out at https://www.jamieoliver.com/recipes/category/world/greek/

Ingredients for greek feta tenderloin

• 1 large pork loin (2 lbs)
• 3/4 cup Greek dressing
• 1/2 cup crumbled feta cheese
• 1 roasted red pepper, finely chopped
• 1/2 tsp oregano
• small bunch fresh parsley, chopped
• 4 clove of garlic minced (divided in two)
• 2  tbsp olive oil
• 1 cup white wine plus another 1/4 cup of Greek dressing
• 1 tbsp cornstarch plus 1/2 cup cold water (make a slurry) 
• salt and pepper

Process

Put the tenderloin in a bag and pour in the Greek dressing and put in the 2 cloves of minced garlic. Leave in the fridge for a couple of hours.

Remove from refrigerate, pat dry and slice the tenderloin  in half without slicing through (butterfly it). Place some plastic wrap over the tenderloin and flatten it with the smooth side of a mallet. 

To prepare the filling mix the pepper, parsley, garlic, feta cheese and oregano in a small bowl.

Salt and pepper the tenderloin.  Place the stuffing on one edge and start to roll.  Tie with kitchen string.

Add the olive oil to a heated pan and sear the tenderloin.  Place in a 325 F oven for 25 minutes. Remove from the oven and place the stuffed pork tenderloin on a platter, cover with some aluminum foil and let it rest. 

Take the pan with the brown bits and pour in the wine and add another 1/4 cup of Greek dressing. Bring to a boil scratching all the brown bits from the bottom.  Once the wine evaporates and the cornstarch slurry and let it thicken. Then add in the olives.

Unwrap the tenderloin and cut away the string. Slice into pieces and pour the sauce over the tenderloin.

Beer Braised Pork Chops

Now we cook a lot with wine, but we forget about using beer.  My Beer Braised Pork Chops are tender, juicy and flavourful. Beer adds an earthly flavour to this savoury dish.  Did you know that beer is also used in baking? It depends on the beer you use.  Today, I use a light coloured beer and don’t worry about your kids consuming it, the alcohol evaporates in the cooking process.

Growing up Italian there were two drinks at our table: wine or water. It is the same when I visit Italy these days.  Few people order a beer with a meal.  Peroni and Moretti make their way to the table for pizza.  At home, my nonno and dad always made wine.  They both enjoyed a cold beer on a hot summer day after they returned from work.  As kids we use to get to taste the foam at the top.  I like a good beer too, but only with my pizza.  This makes me a true Italian. 

I buy 1/2 inch  thick pork chops from the butcher.  Don’t forget to make little slits in the chops around the edges.  This prevents meat like pork or beef from curling.  I use this same method when I make Osso Bucco.  This is a method I adapted this method from Chef Gordon Ramsey and it works.  

Another one of my pork and beer recipes https://recipesatmytable.com/pork-and-beans/

For more information on beer read this article https://craftbeerclub.com/blog/post/dos-and-donts-for-cooking-with-beer

Ingredients

• 2 tbsp brown sugar
• salt
• 2 tbsp olive oil
• red pepper chilli flakes or 1 tsp Italian seasoning
• 1/3 cup each of soy sauce and apple cider vinegar 4  pork chops, 1/2-inch thick
• 2 tsp corn starch plus a little water for a slurry 
• 1 1/3 cup beer 1 tablespoon olive oil
• 2 cloves minced garlic

Process

Make little slits in the pork chops and rub with the brown sugar, salt and Italian seasoning. Take kitchen scissors and cut three little slits around the pork chops to prevent curling while cooking.

Mix the beer, soy sauce ,garlic, apple cider vinegar and set aside

Place the pork chops in a skillet with 2 tbsp of olive oil and brown over medium heat. See how my pork chops stay flat without curling; that is from making the slits in them before frying.

Once browned, turn the heat up to high and pour in the beer liquid.  You should get a nice bubble. Cover and cook on low for 15 minutes.

Make a slurry from the cornstarch and water and pour it into the pan to thicken the gravy.  Let this simmer for a few minutes.

Serve with your favourite vegetables. I placed it over a potato/carrot mash.