Thyme, oregano and fenugreek pork tenderloin with tsatziki, tomato and onion salad from Aegean: Recipes from the Mountains to the Sea (page 142) by Marianna Leivaditaki

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 14, 2021

    This is a really delicious combination of three dishes (pork tenderloin, tzatziki, and a tomato and onion salad). I put the spice rub on the meat a few hours in advance, and grilled it. I used Georgian blue fenugreek, which tends to be stronger than other fenugreek, so I only used 1/2 tsp. I could taste the fenugreek, but the dominant flavor was the smoked paprika- the thyme and oregano were a bit lost to me, though the oregano comes back in the tomato salad. The tzatziki was a really good version that went perfectly with the pork. I served this with grilled zucchini.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.