Polish Pork Tenderloin with Creamy Sauce: A Deliciously Unexpected Dish
Have you ever tried a dish that seemed familiar yet surprised you with its unique flavor? This Polish-inspired pork tenderloin recipe is exactly that! While the basic ingredients might seem like everyday staples, the special sauce made with Greek yogurt, mayonnaise, and mustard elevates it to a whole new level. And if your husband is anything like mine (as the video suggests!), he’ll be begging you to make it again and again.
Ingredients
For the Pork:
- 1 kg (2.2 lb) pork tenderloin
- Salt and pepper
For the Potatoes:
- 5 potatoes
- Water
- 1 onion
- Oil
For the Sauce:
- 100 g (3.5 oz) grated cheese (cheddar, mozzarella, or a blend work well)
- 3 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon French mustard
For the Garnish:
- 1 cucumber, diced
- 3 hard-boiled eggs, chopped
- Parsley, chopped
- A handful of olives, sliced
- 80 g (0.2 lb) corn kernels
- 1 tablespoon Greek yogurt
- 1 teaspoon mayonnaise
- Salt to taste
Instructions
- Prep the Pork: Preheat oven to 200°C (400°F). Cut the pork tenderloin into bite-sized pieces and place them in a bowl. Season generously with salt and pepper. Cover the bowl with plastic wrap and pound the meat gently with a mallet to tenderize it.
- Cook the Potatoes: While the pork marinates, boil the potatoes in water until fork-tender. Drain the water and mash the potatoes slightly. Saute the onion in oil until softened.
- Assemble the Dish: Spread the mashed potatoes in a baking dish. Top with the sauteed onions and season with salt. Arrange the pork pieces over the potatoes.
- Make the Sauce: Combine the grated cheese, Greek yogurt, mayonnaise, and French mustard in a bowl. Spread the sauce evenly over the pork.
- Bake: Cover the dish with damp parchment paper and foil. Bake for 20 minutes at 200°C (400°F).
- Prepare the Garnish: While the dish bakes, combine the cucumber, eggs, parsley, olives, corn, Greek yogurt, mayonnaise, and salt in a bowl.
- Finish and Serve: Remove the foil and parchment paper from the baking dish and bake for another 20 minutes, or until the pork is cooked through and the sauce is bubbly.
- Enjoy! Serve the baked pork and potatoes topped with the refreshing and flavorful garnish.
Tips
- You can substitute chicken or another lean meat for the pork tenderloin.
- For a vegetarian option, replace the meat with tofu or tempeh, marinated and cooked in the same way.
- Adjust the amount of mustard to your taste preference.
- Add other vegetables to the garnish, such as chopped tomatoes, bell peppers, or green onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is a perfect example of how simple ingredients can come together to create something truly special. So give it a try and see if it becomes your husband’s (or wife’s!) new favorite dish!
