Easy greek

Our family usually loves anything with a nice clean citrus flavour, so when I made some Greek style potatoes a year or so ago, everyone loved them. I decided it was time to have a go at another Greek style dinner so went looking around for some recipes.

I came across Robert’s Place who had a simple pork chop recipe which I worked with to actually make pork tenderloin medallions. For the taters, I found Toronto based food blogger Peter Minakis at Kalofagas who has a recipe that isn’t really a recipe. Just the way I like it!

No details recipes after the break.

Simple Greek style pork tenderloin medallions

1 pork tenderloin, cut into 1/2″ medallions
3 cloves garlic, minced
2 tbs dried oregano, more or less as you like
Fresh ground black pepper
Juice of 1 lemon – I used 1 1/2 and I think it was a little bit much
Olive oil

Mix all the ingredients into a large ziploc bag or in a low, flat prep bowl so that all pieces of meat are in the marinade.
Allow meat to marinate for at least 1 hour.

I didn’t feel like going out into the rain, so I pan fried the medallions for about 3 minutes per side. This also allowed the garlic to brown nicely as it was pressed into the meat. These medallions would be even better when cooked on the grill.

Greek Roasted Potatoes

Yukon Gold potatoes, peeled and cut into wedges
Olive oil
Juice of 2 lemons
Water or stock, I used fresh home made turkey stock
Dried oregano
Salt & pepper, I used sea salt and freshly ground pepper

Preheat oven to 450 deg F

Combine your liquids and then toss or stir in potatoes. Peter says to toss them, but I think I used more liquid than he does. Tossing would have been messy, even using the deep sided baking dish I chose to use.

Season with salt & pepper to taste.

Put the spuds in the oven and set the timer for 45 minutes.

Now go away and surf the net while enjoying a glass of wine!

When done, your taters will be nicely browned on the edge and soft on the inside.

The nice thing about no recipe recipes like this are the flexibility of them. Got more people? No problem, just use more potatoes and pork and bump the quantity of olive oil and lemon juice. Want to try some different spices? Go to it. Some cilantro might work just as nicely with the lemon and you might even want to put some tequila in your pork marinade.

We enjoyed our pork n taters last night with some nice green beans that were perfectly steamed to al dente, leaving them with a nice crunch that went well with the softness of the pork & spuds.

I just wish I had remembered to take the after photos!


  1. Delighted that you enjoyed the roasted potatoes….I can’t imagine growing up without them.

    Thanks for the link-luv!

    • Thanks for posting Peter. It has been a while since we’ve worked on FAB and it is time for us to get known again. I think you’ll be seeing more of us!

Speak Your Mind