Dinner · 30 min · greek

Tigania

A Greek dinner built around pork tenderloin and olive oil — on the table in 30 minutes. The macros do the talking: 60g protein, 6g carbs, and 11g fat in every 393-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Pork tenderloin
• 1/3 cup Olive oil
• 1 tbsp Dried oregano
• 1 Lemon
• 4 cloves Garlic
• 1/2 cup Red wine

Steps

1. Cut the pork into bite-sized chunks — tigania cooks fast and hot, so small pieces are essential.
2. Sear in smoking olive oil in batches 6 minutes until browned on all sides; crowding steams the meat.
3. Add the garlic and oregano 1 minute, then deglaze with the wine, scraping the pan clean.
4. Toss 2 more minutes until the wine reduces to a glaze clinging to the pork.
5. Finish with lemon juice off the heat.
6. Serve immediately with fried potatoes and a hunk of bread; tigania is taverna food at its most direct.
7. The pan should be nearly dry at the end — glazed pork, not sauced.

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