Pork tenderloin with “Rakomelo”

Hello my friends. Today I’m giving you one of my favorite Greek, local recipes. It combines two of my favorite ingredients: pork tenderloin and Rakomelo. If you need more information on the “Rakomelo”, please visit my earlier posts. Also, you may find more information at the bottom of the page. Enjoy !

for four persons

750 gr pork tenderloin

2 leeks chopped into 2 cm

3 spring onions chopped

1/2 wine glass of Rakomelo

a few drops of Extra Virgin Olive Oil (EVOO)

3 garlic cloves sea salt 


4 tbsp of extra virgin olive oil

½ wine glass of Rakomelo

1 tbsp sweet pepper

3 garlic cloves  


First we marinate the pork in a bowl with all the ingredients together.

We place our marinade in the refrigerator no more than one hour.

In a non-stick frying pan, we pour a few drops of olive oil and we sauté the meat with all the marinade ingredients. We fry them for about 10 minutes until the meat changes color.

Then, we extinguish with the other ½ wine glass of Rakomelo. We let it boil for another 10 minutes. If we notice that there is not enough fluid in the pan, we must add a little water so that the meat won’t stick.

Then we add the leeks and the onions and we let them boil for another 10 minutes. We add water if needed.

Season well and by now it should be tender enough. We serve along with white rice (the potatoes spoil its flavor, to my opinion).

*EXTRA TIP: For a real gourmet dish, you can sprinkle some almond fillets on your dish when serving.

 “RAKOMELO” – Stay healthy during the winter, having…fun!

Rakomelo is a Greek spirit made of honey following the process of sugar fermentation. Its production combines the Cretan spirit “Raki”(tsikoudia) or “tsipouro” with honey and several spices like cinnamon, clove, cardamon,  or other local spices.

It is produced mainly in the island of Crete but also in other Aegean islands and in mainland. It is consumed hot during winter since it’s a weapon against the cold and a very effective trick to keep you warm.

Another similar product of the island of Amorgos, is called “psimeni raki” and it is produced either with honey or with sugar.

When you buy a bottle of Rakomelo you must heat it a little bit and then serve it immediately.

Except the original, plain recipe, one can also find Rakomelo with orange, lemon and the PDO “mastiha” of the island of Chios. These three ingredients add extra flavour to the Rakomelo elevating it to high taste levels.