Pork Bites with Greek Yogurt Sauce

Method6 steps · about 38 min

1. 1

   Step 1: Dice the 1 kg pork loin into cubes. Heat the 1 cup olive oil in a large pan and cook the pork until golden brown on the outside, turning so it browns evenly.

   Uses 1 kg pork loin, diced into cubes · 1 cup olive oil

2. 2

   Step 2: Add the 1 cup dry white wine, ½ cup simmering water, salt and pepper to the browned pork. Cover, lower the heat and simmer gently, allowing the sauce to begin reducing.

   Uses Browned pork cubes and their pan oil · 1 cup dry white wine · ½ cup water for simmering the pork · Salt to taste · Black pepper to taste

3. 3

   Step 3: Before the sauce finishes thickening, stir in the 1 tsp dried rosemary and cover again. Continue simmering until the pork is tender and the sauce thickened. Verify the thickest pork cubes reach at least 63°C / 145°F before removing from heat; continue cooking if necessary.

   Uses Pork simmering in reducing wine sauce · 1 tsp dried rosemary

4. 4

   Step 4: Remove the pan from the heat. Lift the fully cooked pork into a dish, leaving its sauce in the pan. Let the cooked meat rest for at least 3 minutes while the sauce cools for a few minutes so it is no longer boiling before the yogurt is added.

   Rest cooked pork at least three minutes while sauce cools · 3 minUses Fully cooked pork and thickened rosemary-wine sauce

5. 5

   Step 5: Off the heat, slowly whisk all the ½ cup Greek yogurt into the cooled sauce until creamy. Return the already cooked and rested pork to the pan and gently stir until coated. Avoid boiling the yogurt sauce.

   Uses Cooled pan sauce · Reserved cooked and rested pork · ½ cup low-fat Greek yogurt

6. 6

   Step 6: Serve the pork and creamy sauce as four to five portions, with the fresh rosemary (1 sprig) sprig for garnish. Add the optional already-cooked rice alongside if desired.

   Uses Cooked pork coated in creamy yogurt sauce · 1 sprig fresh rosemary for garnish · Cooked rice for serving, optional; prepared separately, amount unspecified