Ergon Greek Deli - Coconut Grove

I was in the Grove and had been meaning to try Ergon for quite some time, so being that it was lunch time and I didn't want something heavy I stopped in. It wasn't that busy, only a few other tables were occupied so I figured lunch would be pretty fast. We sat down and were handed the menus and brought waters. We then placed our orders, I had read about the pork gyro platter so I decided to go for that. It took longer than I expected for the food to come out. I wouldn't recommend them if you don't have a long lunch break. I feel like they were short staffed because it really shouldn't have taken that long to prepare the food and be brought to the table. Once we were done, it was difficult to get the waiters attention for the check so I opted to just walk up to the register and pay there.

On to the Pork Gyro Platter.... it was delicious. The pork had a lot of flavor and the portion size was generous. I thought the tzatziki was good, and the pita also. The salad dressing on the side salad was very good too.

I'll be back, the prices are reasonable for the portion size you receive and taste was there. I only wish service was a little more spot on...

Lomo de Cerdo Relleno de Frutas Secas - Recipe

LOMO DE CERDO RELLENO DE FRUTAS SECAS  (Pork Loin with Dried Fruits Stuffing)

• 1 pork loin (3 or 4 pounds)
• 6 slices jamon Serrano or prosciutto
• 1 cup dried apples
• 1 cup dried plums
• 1 cup dried apricots
• 1 onion sliced
• 1 green pepper sliced
• 4 cloves garlic finely diced
• 3 bay leaves
• 1 pinch of pepper flakes
• 2 apples peeled and sliced
• 1 tablespoon brown sugar
• Bouquet garnie(fresh rosemary, thyme, oregano and bay leaves tied in a bundle)
• Olive oil
• 2 cups white wine
• 3 cups apple cider
• Salt and pepper

Butterfly loin and pound until it is about 1 inch thick. Add salt and pepper.

Place all the fruits in one cup of apple cider and 2 tablespoons of vinegar. Cook over medium heat until the fruits are reconstituted and all liquid is absorbed. Grind all the fruit in the food processor with some olive oil to form a thick paste.

Cover the loin with the slices of Serrano ham and spread the fruit paste over the whole surface, leaving about a 1-inch margin.

Fold like a jelly roll and tie securely.

In a big pan, heat some olive oil and brown the loin on all sides.

Add the onion, green pepper, garlic, pepper flakes, bay leaves, apples, sugar and bouquet garnie. Cook for about 10 minutes until the onions are transparent.

Add the wine and the rest of the apple cider. There should be enough liquid to cover the loin. If more liquid is needed add water.

Add salt and pepper.

Bring to a boil. Lower heat to medium low and cover. Cook for about 1 to 1 and a half hour until the meat is tender.

Remove meat from sauce, cover with aluminum foil and let rest.

Meanwhile, strain the sauce. Return the sauce to the pan. Turn heat to high. Add 3 tablespoons of butter and stir the sauce for about 2 minutes. Turn off.

Slice the meat and return to the pan, carefully folding into the sauce.

May be prepared ahead of time and heated in the oven.


Note: It goes really well with roasted butternut squash and fried broccolini.