I am sure that when you see the photo you’ll all think; where’s the food? and who are all these people? They are not definitely the pork tenderloin written on the title. Ok guys, before I post about the pork, I want to tell you about an event that took place last Saturday. It was the first Greek Bloggers’ Camp, organized by Vicky from TasteFull a Greek blog and Entelia Computers. It was a great initiative and gave us the chance to meet each other and learn some useful things from specialists. I was very excited to meet Ivy from Kopiaste. She writes in English and makes beautiful Cypriot food at her blog and Mariana from History of Greek Food who shows us what ancient Greeks ate. Go check their blogs, I am sure you will find interesting things to see.
Also I got to meet Xanthi, Marion and Kiki who, unfortunately, have blogs in Greek. And I say unfortunately, because they have beautiful things to share but …in Greek. Anyway, all of the people I met were very polite and friendly and I had a wonderful time. So wonderful in fact, that I forgot that I had a camera and I took only couple of pictures. The rest you will see, were offered to me by Ivy, who kindly allowed me to publish them. Thanks Ivy, you saved me.
Bloggers brought their creations so as for everybody to taste.
Chefs and photographer spoke to us about how to set the plate for the picture. Gave us little tricks and advice. That was an admirable initiative and I would like to thank the people who organized this. I hope next year we will be able to attend such an event again with more people and more themes on the agenda. And now let’s cut to the chase, I mean the pork.
In my previous post I told you about my homemade ravioli. What I didn’t tell you is that this whole procedure took hours and by lunch time I only had the ravioli. Well, I could only imagine the looks of my son, if I told him that those ravioli were going to be his lunch. You know that kind of ‘and you are expecting me to eat this?’ look. I had to come up with something quick and tasty to accompany those ravioli and fast. Campbell’s came to my rescue. I found this recipe for Polynesian Pork Chops. I didn’t have the chops, but I had a beautiful pork tenderloin sitting in my fridge begging me to do something with it. I had all the ingredients in my closet, so I went ahead and made it. It is one of the rare times that I didn’t change a thing in this recipe. This occurred not because I didn’t want to, but because I was running out of time. So, no smart things, no tricks, no improvisations. I had to do the job and do it fast.
It was really good. That’s why I post about it. We enjoyed it very much and so did my son. Actually he ate the leftovers the next day. I was impressed. It is perfect for weekdays’ nights, when time is limited and your stamina has long gone to bed.
Polynesian Pork Tenderloin
2 pork tenderloins about 700 gr.
1 tsp garlic powder
2 tbsp olive oil
1 onion chopped
1 can Campbell’s Condensed Golden Mushroom Soup
½ cup water
1 can pineapple chunks, drained, reserve their juice
3 tbsp soy sauce
1 tbsp honey
Cut the tenderloins in pieces 2 cm thick. Season them with the garlic powder.
Heat the oil in medium-high heat and sauté the onion and the pork until browned on both sides.
Add everything else except of the pineapple chunks. Cook for about 20 minutes. Throw the chunks and cook for another 5 minutes. I served it with the ravioli, you can serve over rice or noodles or pasta.