Food
Behind the cover: March's Souvlaki-Style Tenderloin With Mixed Vegetables
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!
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 Modern commercial pork production in Canada means that the outdated conception and concern about pink pork is no longer an issue.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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