Tuesday, September 2, 2014

NEW RECIPE: Chili-Ouzo Grilled Pork Tenderloin (Pork Four Ways, Part 4)

© Constantine William Spyrou

I'm very excited for this weekend because I get some extra time with my family and my older sister is home! To celebrate, we are having a barbecue this Monday, and I'm making the menu. Since I have four pork tenderloin pieces to work with, I wanted to do something unique with each that I think the whole family will enjoy! =)

This recipe is based off of my love of heat and ouzo. Its a common combination in dishes that Ive put on the blog before (like the Turkey Ouzo-Poblano Meatballs). In this case, I utilized chili flake with the ouzo and tied them together with the smokiness of Hungarian paprika. This marinade is extremely simple, but very delicious! This was one of the most loved pieces of meat at my family's Labor Day barbeque.

Recipe serves 4. 


1/2 cup ouzo
1/2 tablespoon dried chili flake
1 pound pork tenderloin, sliced and pounded into 1/4-inch thick rounds
1/2 tablespoon Hungarian paprika
Salt and pepper to season


1. Combine all of the ingredients together and let the pork marinate for at least an hour.
2. Grill on high heat for about a minute on each side, then let rest and serve! 

Wow... that had to be the shortest recipe I've ever written. Each of these four pork recipes was meant to be simple, easy, but extremely effective. The pork becomes really tender thanks to the breakdown of its tissue by the alcohol, allowing the flavors to really permeate through and make it delicious, despite having to do little to no work to make this dish! 

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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