Food

Behind the cover: March's Souvlaki-Style Tenderloin With Mixed Vegetables

Canadian Living
Food

Behind the cover: March's Souvlaki-Style Tenderloin With Mixed Vegetables

Pork tenderloin is the filet mignon of the pork world. We love it in the Test Kitchen for its tenderness, ability to blend with a myriad of flavours, its adaptability to cooking methods and best of all, for its relatively low cost! In this recipe, we combined the best flavours of classic Greek souvlaki and boosted the heart health appeal by adding colourful roasted vegetables. The result? A delicious dish that comes in under 300 calories per serving with only 5 g of total fat and 309 mg of sodium. For real! Souvlaki-Style Pork Tenderloin with Mixed Veggies Avoid dry pork tenderloin (or any cut of pork, for that matter) by not overcooking it. Properly cooked pork is juicy with a hint of rosy pink in the centre. Your best bet to achieve perfect doneness and avoid dryness is to use an instant digital-read thermometer. When inserted into the centre it should read 160 F (71 C). Modern commercial pork production in Canada means that the outdated conception and concern about pink pork is no longer an issue. Pork does not to be well done to be eaten. So, head to the store, pick up the ingredients for this dish and rejoice in the tenderness of the tenderloin!
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Behind the cover: March's Souvlaki-Style Tenderloin With Mixed Vegetables

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