Mia Kouppa

https://miakouppa.com

Pork with leeks, Prasotigania (Hirino me praso)

Pork tenderloin with leeks is a rustic Greek recipe known as hirino me praso

Prep Time15

Cook Time25

Course: Main Course, meze

Cuisine: Greek

Servings: servings

Calories: 394kcal

Author: miakouppa

Equipment

1 large skillet

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

US Customary - Metric

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!

Video

Notes

Before cubing your pork tenderloin, be sure to remove the silver skin. It can usually be pulled off quite easily.

The total cooking time for your pork will depend upon the size of your pieces. To ensure that your pork is cooked through, and not overdone, cook until you reach an internal temperature of 145 degrees Fahrenheit.

Pork with leeks (Hirino me praso) is wonderful as a main meal, served with rice and some vegetables. You can also serve it as a meze, accompanied by olives, cheese and some ouzo.

Nutrition