
Greek Salsa:
1/2 c pitted kalamata olives
1/2 medium red onion
3 roma tomatoes, gutted/deseeded/whatever...
salt
pepper
1 T oregano
1 T olive oil
1 T balsamic vinegar
1. Combine all ingredients in a food processor.
2. Blend, then set aside for later.
Pork Loin:
1 3-4 lb. boneless pork loin
salt
pepper
1 lemon
spinach
feta cheese crumbles
grape tomatoes
1. Slice pork lengthwise, doing the best you can to create a flat piece of even thickness. You're going to be rolling this up in a bit.
2. Spread the greek salsa you made earlier all over the unrolled pork.



6. Let the meat rest for about 5-10 minutes, then slice into 1/2 inch pieces. Serve over a healthy handful of spinach, a few grape tomatoes on the side, some feta cheese across the top, and then a spoonful or two of the liquid from the pan back on top of the pork slices. Additionally, I drizzled some good balsamic vinegar over the entire plate.
Here's a parting shot of my hummus and pita appetizer. I'll leave that for another post...

2 comments:
Bobby cooked this for us (minus the hummus), and it was very tasty!
If this recipe still needs tweaking I think you ought to make it for your parents. Soon!
By the way, is drool bad for my keyboard?! Just wondering. Looks yummy!
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