Saturday, March 22, 2014

Greeky Pork Tenderloin

Still no beef! I marinated the pork tenderloin in olive oil, lemon juice, salt, paprika, fresh oregano, chives, parsley and garlic. It only marinated for an hour or so, not enough for the lemon juice to liquefy the pork. The rice was done in the microwave and the broccoli was steamed then cooled and finished in olive oil. The corn was frozen and done in the microwave but finished with butter and salt.


1 tbsp olive/canola 
1-2 tsp rice wine vinegar
1 tsp salt
1/2 tsp pepper
1 tsp tomato sauce
1 tsp fresh chives
1 tsp fresh parsley

Whisk, toss salad and tomato and plate.  The pork was wonderful and the corn complemented it well. The broccoli didn't necessarily belong but it tasted good none the less. The salad finished the meal off beautifully. This meal cost just over $3 per plate to serve.

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