Marinated Pork and Potatoes with Cucumber Salad
60
Minutes Prep Time
60
Minutes Cook Time
4
Servings
Chef Tony and Michaela Bradley share a dish with a Mediterranean twist as this Gameday Grub segment features marinated pork tenderloin and potatoes with a cool cucumber salad on the side. Chef Tony marinates the pork in Greek yogurt then cooks it on the grill, but you can also roast the pork in the oven and serve the yogurt with dill on the side.
INGREDIENTS
6 cloves fresh garlic, pressed
3 tablespoons lemon (or poppy seed) vinaigrette
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
Large zip-top bag
1 pork tenderloin (about 1 lb)
1 lb baby potatoes, halved
2 tablespoons fresh dill, finely chopped
½ cup plain nonfat Greek yogurt
1 seedless cucumber
1 medium Granny Smith, coarsely chopped
4 teaspoons walnuts, finely chopped
2 tablespoons dried, sweetened cranberries
1 ½ tablespoons lemon juice
INGREDIENTS
Preheat grill to medium-high heat or oven to 425°F.
Press garlic (or finely chop). Combine with vinaigrette, oregano, salt and pepper. Reserve 2 tablespoons for later use (for the potatoes); place remaining 2 tablespoons in bag and add the dill and Greek yogurt. Close the bag and massage to combine ingredients. Add pork (wash hands); let stand 15 minutes to marinate, turning occasionally (optional: marinade time may be extended up to 1 hour). Meanwhile, halve potatoes.
Transfer pork to grill or if roasting place on a baking sheet. Grill for approximately 6-10 minutes or bake for 10 minutes.
Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes to partially cook. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet. Bake potatoes (while pork continues to cook) for 8-10 minutes or until pork is 165°F and potatoes are tender when pierced with fork.
Let pork rest for 5 minutes. Slice pork and serve with potatoes.
Peel cucumber (optional) and cut into fourths lengthwise, then chop into ½-inch pieces (about 3 cups). Chop apple and walnuts.
Place all ingredients in salad bowl; toss to coat. Serve.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.
By Chef Tony Charbonnet
