Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Pork tenderloin with leek and celery root


Selinato is a very characteristic winter dish, which is cooked all over Greece in two versions. This is the more traditional one with “avgolemono” {egg & lemon sauce} and the other is with tomato sauce. The preparation method is the same, up to a point. “Avgolemono” is the most traditional Greek sauce that requires some technique in preparation. It gives a distinct taste to soups and one-pot dishes.


-       1/3 cup extra virgin olive oil
-       2 pounds tenderloin pork in chunks
-       4 leeks, thickly sliced
-       2 celery roots, peeled and cut in chunks
-       ¼ cup dry white wine
-       some parsley & dill
-       1 yellow onion, chopped
-       2 eggs (for the egg & lemon sauce)
-       1 juicy lemon (for the egg & lemon sauce)
-       kosher salt
-       freshly ground pepper

 Preparation Method

1. Put the leeks in a pan with ½ cup of water and let me simmer for 7 minutes
2. Heat the olive oil and sauté the pork in another pot for 7 minutes
3. Add the onion and sauté for 3 more minutes
4. Add the celery root and sauté for 3 more minutes before you finally add the wine and let the alcohol evaporate
5. Add the parsley and dill as a whole (or use butcher’s twine to tie them)
6. Finally, add the leek and enough water just to almost cover all the ingredients in the pot
7. Bring it to boiling point and let it simmer for about 40 minutes after that
8. Add the salt and pepper towards the end
9. Remove from fire and prepare the egg and lemon sauce
10. Beat the eggs and lemon juice together and temper this mixture by adding a few ladles of the cooking liquid.  Add to the pot, shaking the pot a few times.  Let them sit 5 minutes before you serve

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves: 6

(Illustration by minifrenchie)