Fried Pork Tenderloin (Psaronefri Tigania)

A very simple, yet very tasty recipe from Greece. Usually to be shared but is also a nice main dish.

Fried Pork Tenderloin (Psaronefri Tigania)

Prep Time 5 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizers, Dinner, Lunch, Main Dish, Side Dish
Cuisine Greek
Servings 3 people


  • 500 grams Pork Tenderloin
  • sea salt
  • ground pepper
  • oregano
  • 1 cup olive oil
  • 1 lemon


  • Select a good quality pork tenderloin (or other pork part without fat), slice it (or cut it in cubes) and wash it carefully.
  • Heat a saucepan and add the olive oil. Then add the pork slices. Medium heat needs a bit more time but ensures that the meat will be cooked inside well. Add the salt and pepper on the uncooked side of the slices.
  • Allow some time for the slices to fry, and then turn all slices upside down. Add the salt and pepper on the cooked side of the slices. Let it fry and add the oregano.
  • If you prefer the pork cooked "medium" then you can turn off the heat and serve. You should add the juice of a lemon.
  • In Greece normally the meat is well cooked, so you will need to turn the slices upside down two more times so that they get a gold colour as in the image below. You should add the juice of a lemon and if you like the olive oil left in the saucepan.


Tip: You may pour in half a glass of white wine, stir and wait to evaporate in step 3 or 4.

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