Greek Pork Tenderloin with Fennel Romaine Salad
Do not overcook your pork! One of the most common misconceptions about pork is that it needs to be cooked well-done. For many years, that meant cooking it to an internal temperature of 160°F. Any sign of pink in a grilled pork chop or roasted pork loin was cause for alarm.
Unfortunately, that means that generations of people have grown up accustomed to eating overcooked pork. It’s the only way they’d ever tasted it. And believe me, it doesn’t matter what kind of sauce you serve with it — a pork loin roasted to 160°F is going to be tough and dry and thoroughly flavorless.
Eat This With That
This Pork Loin Roast so lean and tender. I usually make this dish when I want a filling but light and flavorful meal. It is great as a stand alone pork and salad dish or you can pair it with a carb such as a baked sweet potato, Coconut Sweet Potato Rounds, or baked winter squash.
Lighten It Up
The only way to lighten this already light light dish up is to use fat-free feta. I find that I love full fat cheese but with feta it seems to hold it’s taste. Enjoy this delicious light and filling dish!
Prep Time: 10 mins
Cook Time: 15 mins
Yields: 8 Servings
- For the Roast:
- 3 pounds uncooked lean pork tenderloin roast
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh oregano
- For the Salad:
- 1 large Fennel bulb, pulled apart and cut into rounds.
- 3 Romaine hearts, roughy chopped
- 1 large cucumber, sliced into rounds
- 3 ounces Feta Cheese
- For the Dressing:
- 1 Large lemon
- 1/2 cup extra virgin olive oil
- Combine cumin, coriander, cinnamon, cayenne pepper, salt, black pepper and olive oil to make the paste. Rub the Pork loin with the paste. Spread the chopped oregano and parsley in the baking pan. Roll the Roast through the herbs.
- Place the roast in a preheated 425 degree oven. Bake for 15 minutes. Let rest for 5-10 minutes and serve over salad.
- Meanwhile, assemble the salad: Slice the white part of the fennel bulb into rounds, pull apart. Add romaine hearts and sliced cucumbers.
- Make the dressing: take one large lemon and slice into wedges. Leave on the rind and place in blender. Add the olive oil to the blender and blend unto fairly smooth. Strain the lemon dressing and drizzle over the salad. Top with the Feta cheese. Slice the roast and place on top of the salad.