Pork Tenderloin with Apricot Dipping Sauce


Offered by JAKE SMOLLETT of The Chew

  • 6 garlic cloves, smashed
  • 3 tablespoons minced onion
  • 1/2 tablespoon whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dried basil
  • 1 tablespoon LYKOVOUNO dried oregano
  • 1/2 tablespoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons LYKOVOUNO olive oil
  • 1 pork tenderloin (about 1 and 1/2 pounds)
  • 1/3 cup apricot preserves
  • 1 and 1/2 tablespoons chopped pickled jalapeno chiles, plus 2 tablespoons juice from the jar
  • Clean the oil and grill grates and preheat the grill to high.
  • Blend the marinade ingredients in a food processor until smooth. Place the tenderloin in a large bowl and coat it all over with the marinade. Use a knife to make small 1-inch pockets all over the tenderloin and take care that the rub gets into the pockets.
  • Place the tenderloin on the grill and immediately turn the flame off under the tenderloin, leaving the rest of the burners on. Let the tenderloin cook over indirect heat for 30 minutes; you’re looking for an internal temperature of 155ºF. Remove the pork from the grill and let it sit for about 10 minutes.
  • While the pork is cooking, whisk together the dipping sauce ingredients in a small bowl.
  • Cut the tenderloin into 1/4-inch slices and serve it with the dipping sauce.
  • Tip: Use the end of a cut onion dipped in olive oil to oil the grill grates.


Vegetarian Barbecue Parcels

Feta, tomato and smoky pepper parcels

Prep 15 min
Cooking 25 min
Serves 2-4

1 green, red, or yellow sweet pepper
1/2 lb block feta, cut into 5 slices
1 handful cherry tomatoes, halved (I used different coloured ones)
1 tsp coriander seed, bashed in a mortar
1 pinch of dried LYKOVOUNO oregano

Light the barbecue. Once hot and still roaring, cook the peppers directly on the flame until they are blackened all over. Take off the heat and, once cool, peel away most of the black skin and cut the flesh into slices, discarding the stems and seeds.

Put the feta slices on a piece of foil large enough to wrap around them. Top the cheese with the tomatoes, peppers, coriander, oregano and a drizzle of olive oil. Seal the foil at the top to make a little parcel.

Once the barbecue flames have died down and the coals are white, put the packet on to them and cook for 10-15 minutes (you could also do this in an oven at 220C/425F/gas 7).

It’s ready when each slice of feta is soft, the peppers cooked-through and the tomatoes sticky and roasted.

Serve with your choice of  pasta and drizzle with LYKOVOUNO extra virgin olive oil.

The Clever Root Magazine Taste Tests Lykovouno Olive Oil

Check out our review from The Clever Root a national quarterly publication with a focus on ingredients, chefs, ranchers and growers. Each beautiful issue will bring the farm-to-table movement to life in new ways, and will highlight the chefs and food innovators who are shaping the future of our industry.

Roasted Spiralized Carrot, Feta and Walnut Salad

Shared from www.jsonline.com

Makes 6 servings

  • 6 large carrots, spiralized
  • 1 zucchini, spiralized
  • 4 tablespoons olive oil (divided)
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 4 ounces feta cheese, crumbled
  • ½ cup walnuts
  • 3 cups cooked quinoa

Preheat oven to 400 degrees.

Place spiralized carrots, spiralized zucchini, 2 tablespoons olive oil and the balsamic vinegar in a bowl. Toss to coat. Sprinkle with salt and pepper and toss again.

Spread out vegetables on a large baking sheet lined with parchment paper. Roast in preheated oven 10 minutes.

While vegetables are roasting, toast the walnuts in a skillet over medium heat 5 minutes, or until fragrant.

To serve, place quinoa in a bowl. Top with vegetables, feta cheese and walnuts. Add salt and pepper to taste.

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Roasted Beets and Sauteed Beet Greens



  1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
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