Pork with leeks, Prasotigania (Greek Hirino me praso)
Pork tenderloin cooked with leeks is a rustic Greek recipe known as hirino me praso or prasotigania. Learn how to make this classic and authentic Greek meze (appetizer). Hirinio me praso can also make a delicious main meal, served with a side of rice or potatoes.
Growing up in a Greek immigrant household, it was really important for my parents to have a collection of quick and easy recipes. These were dishes they prepared when guests were coming, often with little prior notice, or during the work week. My parents relied on recipes that required few ingredients, like Eggs with loukaniko and potato, or which needed very little prep work, like Loukaniko with kefalotyri. This pork with leeks recipe known in Greek as hirino me praso, or prasotigania, was also one which was on regular repeat in their kitchen.
Why I love this recipe
Meat is tender and flavourful: Pork tenderloin is a wonderful cut of meat, and if done right, it is moist, tender and so delicious. It is also the healthiest cut of pork, because it is so lean.
Leeks are sweet and creamy: The leeks in this recipe share a starring role with the pork. They are cooked until tender and become creamy and sweet.
Easy and quick: After the initial prep work of cleaning and chopping the leek, and cubing the pork, the recipe comes together really easily. It also does not take too long to cook. This means that you can cook it right before serving, when it is still warm and delicious.
Key ingredients
Making this classic Greek recipe requires only a few simple ingredients:
Pork tenderloin I love pork tenderloin. It is not too expensive, and cooked properly it is tender, and full of flavour.
Leeks They have a milder flavour than onions and because soft, creamy and slightly sweet when caramelized.
Olive oil I use good quality Greek olive oil when making this dish.
Oregano I always use dry Greek oregano when I am cooking authentic Greek food. There is nothing better in terms of taste and aroma.
Lemon So good! The lemon juice is amazing and helps to brighten up the flavours of the prasotigania.
Salt & pepper Basic seasonings for even the most basic of recipes!
How to make it
It is so quick and simple to have some authentic Greek food on your table.
Preparation
Prepare your leeks by cutting off the dark green parts and the tips – discard these. Take the white part of your leeks and cut them in half, lengthwise. Rinse them well under cool running water and then chop them up.
Remove the silver skin from the pork tenderloin and then cube your pork into bite-size pieces.
Instructions
Step 1
Place the chopped white part of your leeks in a deep skillet along with the olive oil. Cook over medium heat for 8-10 minutes, stirring regularly so that your leeks don’t burn.
Step 2
Add in the pork and cook over medium heat for 7 minutes; your pork should get browned on some sides. Check the temperature of the pork, it will determine how long to let it cook for the next step.
Step 3
Next add the oregano, lemon juice, salt and pepper. Cover your pan and cook over medium low heat for approximately 3-4 minutes, or until the pork is cooked through. Internal temperature should be at least 145°.
Step 4
If desired, drizzle with some extra olive oil and lemon juice, serve and enjoy!
Recipe substitutions
If you prefer a fattier cut of pork you can use pork shoulder instead of pork tenderloin. Prepare it in the same way by cubing it into bite size pieces.
If you don’t want to use leeks, you can also make this recipe with yellow onions. Do not cook them as long as you do the leeks. The recipe will be different, but still lovely.
Cooking tips
How to cook pork tenderloin so that it does not dry out
I love pork tenderloin because it is a lean cut of meat that is full of flavour. It is our family’s preferred cut of pork for making pork souvlaki, and other recipes like pork tenderloin and rice. Cooking pork tenderloin however so that it does not dry out is really important; the fact that it is so lean means that overcooking it can lead to dry meat. The best way to ensure that your pork is cooked exactly right is to use a meat thermometer (I love this one). Pork tenderloin is done and safe to eat when the internal temperature reads at 145 degrees Fahrenheit. In this recipe for pork with leeks, or hirino me praso, the cooking time needed to reach this internal temperature will vary slightly with the size of your meat cubes.
Frequently asked questions
What is the difference between leeks and onions?
Both leeks and onions are part of the Alliums family but they are different species. Although they look like large green onions, leeks have a much more delicate flavour than onions do. They also take longer to soften when being cooked.
Are leeks good for you?
They actually are! Leeks are a good source of calcium, iron, magnesium, phosphorus, potassium and vitamin K, and they are also a very good source of vitamin A.
Can I freeze pork with leeks (prasotigani)?
Yes, you can freeze this meal after it has been cooked, and cooled. I would suggest that you place it in a freezer safe bag and remove as much air as possible. To serve, thaw in the refrigerator overnight and heat in the microwave or on the stovetop in a skillet.
How to serve pork with leeks (hirino me praso)
Although you can certainly serve pork with leeks as part of a main meal (it goes great with some rice and a green like broccoli or vlita) I prefer to serve it as a meze or appetizer. When entertaining, consider serving an array of mezedes, like pork with leeks and other items like marinated feta, spanakopita and chickpea fritters. Add some amazing Greek cheeses and some marinated olives, and celebrate friendships deliciously.
Nostalgia is delicious
Πρασοτηγανιά. Recently, a dear friend lost their father. At the funeral home, which was filled with people who had known him and loved him, there was a continuous slideshow displaying photos that recalled special moments of his life. These special moments were remarkable in that they were not really special at all. Sure, there were a few wedding and baptism photos, but the majority were taken during the simple everyday. An immigrant to Canada from Greece, his life through pictures was reminiscent of so many others; a central theme was family, and friends who were like family. In almost every grainy, faded photograph, there were people smiling, laughing, posing, or caught mid-sentence. There were bell bottoms and sideburns and beehive hairdos and familiar faces that were so much younger than those we now saw sitting in the funeral parlour.
Although my siblings and I were not in these photos, they were so familiar. The scenes that were captured were ones we had witnessed as children growing up in a Greek immigrant household, and a community that was close-knit and loving. Ironically, I still consider that these were carefree days, despite knowing better now. My parents worked so hard, struggled in a place where the language, the culture, and even the weather was foreign. Their friends and family, facing the same challenges, were a connection to what they knew, and to security. Remembering them, and seeing the pictures of others gathered around plastic covered tables, enjoying each others company, warms my heart. My parents, my aunts, my uncles, our friends, seen as the younger versions of themselves, are beautiful to remember.
But what does any of this have to do with pork with leeks, called hirino me praso in Greek, or prasotigania. Maybe nothing, or maybe everything. If you look carefully through our old family photographs the other thing you will notice is that when people were seated around a table, that table was filled with food. The beautiful thing to notice however is how simple the food was. This was a generation that was busy – busy working, busy keeping the house in order, and busy making sure that there was time devoted to relationships with family and friends. When food was offered (and food often was) it was preferable to have it be quick, easy and delicious. Recipes like this rustic Greek dish of pork with leeks were perfect. This is such a nostalgic dish for me. In fact, when I make this recipe now, I tend to serve it on a platter accompanied by several forks and glasses of ouzo, and wait for the guests to arrive.
Related recipes
If you love this recipe for prasotigania (pork with leeks) I think you will also love these pork recipe!
Quick pork ragu with zucchini and Parmesan cheese I love this recipe for a quick weekday meal. Filling and so satisfying!
Pan fried pork chops The Greek way to prepare pork chops! I love this recipe and so does my family.
Pork souvlaki Yes! In my family we use pork tenderloin to make souvlaki, and trust us…you will not miss the fatty bits.
Easy pan-fried pork medallions I love this as another quick meze. Serve with fries and a salad, it can also make a great meal.
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Pork with leeks, Prasotigania (Hirino me praso)
Equipment
Ingredients
- 650 grams pork tenderloin, cubed see Recipe Note
- ⅓ cup olive oil
- 2 leeks
- ¼ cup fresh lemon juice
- 1½ tsp dry oregano
- 1 tsp salt
- ½ tsp pepper
Instructions
- Prepare your leeks by cutting off the dark green parts and the tips – discard these. Take the white part of your leeks and cut them in half, lengthwise. Rinse them well under cool running water and then chop them up.2 leeks
- Place the chopped white part of your leeks in a deep skillet along with the olive oil. Cook over medium heat for 8-10 minutes, stirring regularly so that your leeks don't burn.⅓ cup olive oil
- Add in the pork and cook over medium heat for 7 minutes; your pork should get browned on some sides. Check the temperature of the pork, it will determine how long to let it cook for the next step.650 grams pork tenderloin, cubed
- Next add the oregano, lemon juice, salt and pepper. Cover your pan and cook over medium low heat for approximately 3-4 minutes, or until the pork is cooked through. Internal temperature should be at least 145°.¼ cup fresh lemon juice, 1½ tsp dry oregano, 1 tsp salt, ½ tsp pepper
- If desired, drizzle with some extra olive oil and lemon juice, serve and enjoy!
Loved this recipe. Easy and quick
That’s amazing to know Robin! Thanks for taking the time to comment, and we hope you continue to find much to love here with us 🙂 xoxo Helen & Billie
I made it with chicken ! Delicious!
So happy to hear that you loved it Antonia! Wonderful with chicken too! xoxo Helen & Billie
Easy to make, great flavors and happy family!
Win! Win! Win! 🙂 So happy to hear that you tried our recipe and loved it. Hope you continue to find much to love here with us. xoxo Helen & Billie