Pork fillet with leek skordalia & pomegranate


  • 4 Pork fillet fillets
  • 1 Pomegranate


  • Honey* 240gr
  • Wine vinegar 200ml
  • 1/2 A celery stick, minced
  • Garlic 2 cloves
  • White wine 120ml
  • Olive oil 150ml

Leek Skordalia (Leek & Garlic purée)

  • Boiled leeks 350-400gr
  • Fresh, boiled potatoes 100-150gr
  • Garlic 1 clove
  • Mizithra cheese* 200gr
  • Olive oil 100ml
  • Honey* 80gr
  • Salt
  • Pepper


Stir in all the marinade ingredients and marinate the pork fillets for at least 2 hours. Dry the boiled leeks with kitchen paper and purée them together with the rest of the skordalia ingredients in a blender. Add salt and pepper to the fillets and sauté them in a pan until golden brown. Then roast in the oven. Take some of the marinade and boil it a little until the sauce has reduced and thickened.


Serve the pork fillet on top of, or next to, the leek skordalia, add some sauce and sprinkle the pomegranate pearls.

*Cretan Product