Saturday, February 4, 2012

Greek pork tenderloin with garlic roasted cauliflower

Greek souvlaki with garlic lemon potatoes has to be one of my favourite all time meals.  I made a wicked Greek seasoned pork tenderloin in the slow cooker with garlic roasted cauliflower (in place of potatoes).  The only thing missing was the Tzaziki.  And Greek salad.  I could have made a salad, but I'm a bit off salad right now.

For the marinade I used:

  1. 2 lemons, juiced
  2. 1/2 cup of olive oil
  3. 1/4 cup of light soy sauce
  4. 2 tsp of dried oregano
  5. 6 cloves of garlic, crushed
I put everything, including the pork (2 tenderloins) in a Ziploc bag and shook it around, incorporating everything together.  I left it to marinade overnight. The next day, I put it in the slow cooker with a cooking onion (phase 1 Dr. Poon, don't eat the onion!).  Added some low sodium chicken stock (just to cover) and put it in the slow cooker on low.
Would also be good cut into cubes and made into souvlaki (shish kebob) on the BBQ.
For the roasted cauliflower, I just cut up a head of cauliflower into flowerettes.  I placed them in a large bowl, and added:

  1. 1/4 cup of olive oil
  2. 1 tsp of half salt
  3. 1 tsp of freshly ground black pepper
  4. 6 cloves of minced garlic
  5. 2 table spoons of dried oregano (or something else you like...Rosemary would be good too)
Mix everything around, I use my hands to make sure everything's incorporated well.  Put it in a glass casserole dish, cover with foil and pop in the oven at 350 for about 25 minutes.  After 25 minutes, remove the foil.  Return to the oven and bake for an additional 10 minutes or until the cauliflower is soft and slightly browned.
This is after I took it out of the oven.
The cauliflower was really yummy.  I was going to make garlic lemon cauliflower (like the lemon Greek potatoes), but chickened out at the last minute because I wasn't sure how tasty cauliflower and lemon would be.  Hope you enjoy:)