This incredible dish was inspired by a restaurant recipe that quickly became a household favorite. The combination of tender pork tenderloin, creamy potato salad, and a fresh cucumber and egg side salad makes it a perfect meal for any occasion. My wife enjoys this so much that she requests it every day! The preparation is simple, yet the flavors are rich and satisfying.

Full Recipe:

Ingredients:

For the Pork Tenderloin:

• 1 kg (2.2 lb) of pork tenderloin
• Salt and pepper to taste
• 5 potatoes
• Water (enough to boil the potatoes)
• 1 onion, finely chopped
• Oil for frying
• 100 g (3.5 oz) of cheese, grated
• 3 tablespoons of Greek yogurt
• 2 tablespoons of mayonnaise
• 1 teaspoon of French mustard

For the Cucumber and Egg Salad:

• 1 cucumber, sliced
• 3 hard-boiled eggs, chopped
• A handful of parsley, finely chopped
• A handful of olives, sliced
• 80 g (0.2 lb) of corn (canned or cooked)
• 1 tablespoon of Greek yogurt
• 1 teaspoon of mayonnaise
• Salt to taste

Instructions:

1. Prepare the Pork Tenderloin:

1. Season the pork: Rub the pork tenderloin with salt and pepper on all sides. Let it rest for 10-15 minutes to allow the seasoning to penetrate the meat.
2. Cook the potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside to cool.
3. Fry the pork: In a large skillet, heat oil over medium-high heat. Sear the pork tenderloin until browned on all sides, about 3-4 minutes per side. Lower the heat, cover, and let it cook through for another 10-15 minutes, depending on the thickness of the tenderloin. Remove from heat and let it rest before slicing.
4. Saute the onions: In the same skillet, sauté the chopped onion until golden brown and softened, about 5-7 minutes. Add this to the cooked potatoes.
5. Prepare the creamy sauce: In a small bowl, mix together the Greek yogurt, mayonnaise, and French mustard. Add the grated cheese and stir well. Pour this mixture over the potatoes and onions. Gently mix everything together to create a creamy potato salad.

2. Make the Cucumber and Egg Salad:

1. Prepare the vegetables: Slice the cucumber and chop the hard-boiled eggs. In a salad bowl, combine the cucumber, eggs, parsley, olives, and corn.
2. Mix the dressing: In a separate small bowl, combine the Greek yogurt, mayonnaise, and a pinch of salt. Pour this dressing over the salad and mix gently to coat everything evenly.

Cooking Tips:

• Perfect Tenderloin: Be careful not to overcook the pork tenderloin. It should be juicy and tender. Using a meat thermometer can help; the internal temperature should reach 145°F (63°C) for perfectly cooked pork.
• Potato Cooking: Make sure to cook the potatoes until they are just tender. Overcooking will make them too soft, and they might fall apart when mixed with the other ingredients.
• Salad Customization: You can modify the cucumber and egg salad by adding other ingredients such as tomatoes, bell peppers, or radishes for extra crunch and flavor.

FAQs:

Q: Can I prepare this dish ahead of time?
A: Yes! The potato salad and cucumber salad can be made a few hours ahead and refrigerated. However, it’s best to cook the pork tenderloin fresh to retain its juiciness.

Q: Can I substitute Greek yogurt with another ingredient?
A: If you don’t have Greek yogurt, you can use sour cream or plain yogurt as a substitute in both the potato salad and the cucumber salad.

Q: How can I make this dish healthier?
A: You can make this dish lighter by reducing the amount of mayonnaise or using low-fat options. Additionally, roasting the pork tenderloin in the oven instead of frying it can also reduce the amount of oil used.

 

Storage Tips:

• Leftovers: Store any leftover pork tenderloin and potato salad in an airtight container in the refrigerator for up to 3 days. The cucumber and egg salad is best consumed fresh but can be stored in the fridge for up to 1 day.
• Reheating: If you need to reheat the pork tenderloin, do so gently in a skillet over low heat to avoid drying it out. The potato salad can be served cold or at room temperature.

Nutritional Facts (Per Serving):

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbohydrates: 30g
• Fiber: 5g
• Sodium: 800mg