If you are a fan of me then you know I’m a fan of Ina Garten, known to television viewers as the Barefoot Contessa.
She creates easy recipes which are packed with amazing flavors, presented beautifully and all the while makes it look so simple.
She uses basic ingredients, nothing too exotic, which makes it doable for even the busiest home cook and/or baker.
These same qualities carry over into her table decor. She has a knack for setting a table which regardless of the occasion is stylish and welcoming, yet never overdone.
Her current cooking series on the Food Network called Cook Like a Pro, has just begun a new season recently. I look forward to it every Sunday.
I have many of her cookbooks, but I do enjoy watching her at work, In fact, it shouldn’t even be called work because she makes it look easy and fun!
The recent episode Pork Souvlaki with Radish Tzatziki inspired the dinner above. I followed the recipe for the pork substituting pork tenderloin for the pork shoulder, but must confess I am partial to my favorite tzatziki.
I do love how Ina puts a twist on older traditional recipes at times, and I might just change things up and try the radish tzatziki another time.
For your convenience I have posted both recipes below.
Pork Souvlaki with Tzatziki (4 to 6 servings)
(adapted from Pork Souvlaki with Radish Tzatziki from Ina Garten,The Barefoot Contessa)
Ingredients
1 pork tenderloin, about 2 pounds, trimmed, about ¾-inch diced
1 red onion, cut in ½-inch wedges through the root end
1 large yellow bell pepper, seeded and cut in pieces
Grated zest of 1 lemon
1/3 cup freshly squeezed lemon juice (2 lemons), plus extra
Good olive oil
3 garlic cloves, grated on a microplane zester
2 tablespoons roughly chopped fresh oregano leaves
2 teaspoons roughly chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper
6 warmed pita breads, for serving
Directions
Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
Preheat one very large(14-inch) or two medium (10-inch) dry cast iron (or other good quality which conducts heat well) skillets over high heat for 3 minutes.
Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes.
Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through, but slightly pink in the middle. Don’t overcook the pork or it will be dry!
Place one warmed pita on each plate. spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of tzatziki on the other half.
Sprinkle with mint, lemon juice, and salt and serve hot.
Serve sliced ripe tomatoes, crisp cucumber slices, and Calamata olives on the side along with additional tzatziki.
Tzatziki (Sheila’s favorite)
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables. It can be served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.
Ingredients:
3 -4 garlic cloves, minced finely
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup Greek yogurt, strained
1 cup sour cream
2-3 cucumbers, peeled, seeded and diced (I prefer Persian cucumbers)
1 teaspoon chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Directions:
Combine olive oil, vinegar, garlic, salt and pepper in a bowl. Mix well until combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill.
Chill at least 2 hours before serving. Garnish with a sprig of fresh dill.
Ina’s Radish Tzatziki
6 medium radishes, scrubbed and trimmed
2 garlic cloves, grated on a Microplane zester
1 and ¼ cups plain whole milk Greek yogurt (10 ounces)
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
¼ cup minced scallions, white and green parts (2 scallions)
2 and ½ tablespoons julienned fresh mint leaves
Kosher salt and freshly ground black pepper
Directions:
Grate the radishes on a box grater. Place radishes in a paper towel and squeeze out the liquid in a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 and ½ teaspoons salt, and ¾ teaspoon pepper. Cover and refrigerate for at least 30 minutes or up to 12 hours.