Pork tenderloin cooked with leeks is a rustic Greek dish known as hirino me praso or prasotigania. This simple, authentic recipe works well as a meze (appetizer) or as a main course served with rice or potatoes.
In my Greek immigrant household, quick, reliable recipes were essential. These were dishes my parents turned to when guests arrived on short notice or for a weeknight meal. They favored recipes with few ingredients and minimal prep, and this pork-with-leeks dish was a frequent favorite. It’s straightforward, flavorful, and comforting.
Why I love this recipe
Tender, lean meat: Pork tenderloin is a lean, flavorful cut that stays moist and tender when cooked properly.
Sweet, creamy leeks: Leeks mellow and become almost creamy when sautéed, offering a gentle, sweet contrast to the pork.
Fast and forgiving: After trimming and chopping the leeks and cubing the pork, the dish comes together quickly. It’s ideal for serving warm right after cooking.
Key ingredients
This authentic Greek dish uses a handful of straightforward ingredients:
Pork tenderloin: Lean and flavorful when cooked correctly; an economical, excellent choice for this recipe.
Leeks: Milder than onions, leeks become soft, slightly sweet and creamy when cooked.
Olive oil: Use a good-quality olive oil for sautéing and finishing.
Oregano: Dried Greek oregano gives the dish an authentic Mediterranean aroma.
Lemon: Fresh lemon juice brightens and balances the flavors.
Salt & pepper: Basic seasonings to taste.
How to make it
Simple steps deliver a delicious result.
Preparation
Trim the leeks: remove the dark green tops and root tips, keeping the white and light green parts. Slice lengthwise, rinse thoroughly under running water to remove grit, then chop. Remove the silver skin from the pork tenderloin and cube the meat into bite-size pieces.
Instructions
Step 1
Heat the olive oil in a deep skillet over medium heat. Add the chopped leeks and cook 8–10 minutes, stirring often, until soft and slightly caramelized.
Step 2
Add the cubed pork to the skillet and cook over medium heat about 7 minutes, allowing the meat to brown on several sides.
Step 3
Add the oregano, lemon juice, salt and pepper. Cover, reduce heat to medium-low and cook about 3–4 minutes more, or until the pork reaches an internal temperature of at least 145°F (63°C).
Step 4
If you like, finish with a drizzle of extra olive oil and a squeeze of fresh lemon. Serve warm and enjoy.
Recipe substitutions
For a richer, fattier texture use pork shoulder cubed instead of tenderloin. If you don’t have leeks, yellow onions work as a substitute—cook them for less time than leeks to avoid over-browning. The result will be slightly different but still delicious.
Cooking tips
How to cook pork tenderloin so it stays juicy
Pork tenderloin is lean and can dry out if overcooked. The best way to get perfectly cooked, tender pork is to test its internal temperature with a meat thermometer—145°F (63°C) is the safe, recommended target. Because cubes vary in size, cooking time will depend on how large you cut the pork.
Frequently asked questions
What is the difference between leeks and onions?
Both belong to the Allium family, but leeks have a milder, more delicate flavor than onions and take a bit longer to soften when cooked.
Are leeks good for you?
Yes. Leeks provide vitamins and minerals including vitamin A, vitamin K, calcium, iron and potassium, and can contribute to a nutritious meal.
Can I freeze pork with leeks (prasotigani)?
Yes. Cool the cooked dish completely, then transfer to a freezer-safe container or bag, removing as much air as possible. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
How to serve pork with leeks (hirino me praso)
Pork with leeks is versatile. Serve it as a main course with rice and steamed vegetables, or present it as a meze alongside olives, cheese and a glass of ouzo. It also complements simple sides like rice pilaf or roasted potatoes and a green vegetable such as broccoli or vlita.
Nostalgia is delicious
Πρασοτηγανιά. For many immigrant families, meals like this carry memory and comfort. Family photos often show simple gatherings where food was quick, homey and shared with friends who were like family. Dishes such as pork with leeks fit that tradition perfectly: they’re easy, satisfying and made with care. When I serve this recipe now, I often place it on a platter with several forks and wait for guests to arrive—just like home.
Related recipes
If you enjoy prasotigania, you might also like other quick pork dishes such as a pork ragu with zucchini and Parmesan, pan-fried pork chops, pork souvlaki made with tenderloin, or easy pan-fried pork medallions.
Sign up for our newsletter!
We love hearing from you! If you make this recipe or have a question, please leave a comment and rating below.
This post may contain affiliate links; we may earn a small commission at no extra cost to you.
Please rate this recipe *****
Pork with leeks, Prasotigania (Hirino me praso)
Equipment
- 1 large skillet
Ingredients
- 650 grams pork tenderloin, cubed
- ⅓ cup olive oil
- 2 leeks
- ¼ cup fresh lemon juice
- 1½ tsp dry oregano
- 1 tsp salt
- ½ tsp pepper
Instructions
- Trim the leeks, keeping the white and light green parts. Slice lengthwise, rinse to remove grit, then chop.
- Heat ⅓ cup olive oil in a deep skillet over medium heat. Add the leeks and cook 8–10 minutes, stirring so they don’t burn.
- Add the 650 grams cubed pork and brown over medium heat about 7 minutes.
- Add ¼ cup lemon juice, 1½ tsp dry oregano, 1 tsp salt and ½ tsp pepper. Cover and cook over medium-low 3–4 minutes or until pork reaches 145°F (63°C).
- Drizzle with extra olive oil and lemon if desired. Serve warm.
Notes
Remove the silver skin from the tenderloin before cubing; it usually pulls away easily. Cooking time depends on piece size—use a thermometer to confirm 145°F (63°C). Serve as a main with rice and vegetables or as a meze with olives, cheese and ouzo.
Nutrition
Calories: 394 kcal | Carbs: 8 g | Protein: 34 g | Fat: 25 g