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"Hunger is the best sauce in the world."--Cervantes

Pork Tenderloin Mezethaki Recipe

4.8 stars - based on 4 votes
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This recipe for Pork Tenderloin Mezethaki is from The Diduck Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. pork tenderloin
2 tbsp. oil
2 tbsp. butter
2 green bell peppers, cut into 1 inch pieces
2 medium onions, sliced
3 medium tomatoes, quartered
salt and pepper
Sauce: (should be made before the meat)
3 tbsp. butter
3 tbsp. flour
1 onion, minced
2 1/2 cups light stock or water with
tbsp. chicken base
2 tbsp. red wine
1/4 tsp. oregano
salt and pepper
Directions:
Directions:
Carefully trim the tenderloins, slice into 3/4-inch peices and fry in the butter and oil until well cooked. add peppers, onions and tomatoes. season with salt and pepper. cook for 5 more minutes. (keep warm).
To make the sauce, melt the butter in a sauce pan and saute the onion until soft, not brown. Stir in the flour and cook for 2 minutes over low heat, stirring constantly. ad the stock, wine, oregano, salt and pepper. stir continuously, while bringing to a boil. lower heat and simmer for 15 to 20 minutes. Ladle over pork tenderloin and serve with noodles or French fried potatoes.
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Balsamic vinegar also works great! if you don't have or want to use red wine.

 

 

 

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