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Milk Street Bowtie Pork Souvlaki with Tzatziki and Tomato-Onion Salad

Pork Souvlaki with Tzatziki and Tomato-Onion Salad

6 to 8 Servings

1 hour

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In her book “Aegean,” Crete-born London chef Marianna Leivaditaki reveals that after a recent visit to Turkey, she began incorporating fenugreek in her cooking, especially on grilled pork of all sorts. We, too, think that fenugreek, with its notes of mustard, fennel and maple, brings intriguing and unique flavor to any dish to which it’s added (fenugreek is a key ingredient in curry powder). In adapting Leivaditaki’s recipe for an herb and spice-rubbed pork tenderloin, we sear the seasoned meat on the stovetop and finish it in a hot oven before thinly slicing it for serving (you will need an oven-safe 12-inch skillet for this recipe). To the seasoning mix, we add a little smoked paprika to evoke the flavors of an outdoor grill. “Souvlaki” often refers to meat cooked on skewers, but Leivaditaki explains that in Crete, souvlaki is meat wrapped in pita. This recipe also includes a creamy, garlicky tzatziki and a juicy tomato-onion salad for tucking into the bread with the pork.

6 to 8

Servings

Tip

Don’t sear the pork until it’s deeply browned. Aim for a light to medium sear so the spice rub doesn’t scorch and the meat does not wind up overcooked. Also, be sure to allow the pork to rest for about 10 minutes before slicing. This gives the juices time to redistribute throughout the muscle fibers so they won’t all run out when the tenderloin is sliced.

1 hour

2 teaspoons dried oregano, divided
2 teaspoons dried thyme
1 teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper
1 teaspoon ground fenugreek (see headnote)
1 teaspoon smoked paprika, preferably hot
Kosher salt and ground black pepper
Two 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise
1 English cucumber, halved lengthwise and seeded
1/2 large red onion, halved and thinly sliced
2 tablespoons lemon juice
6 tablespoons extra-virgin olive oil, divided
1/2 cup plain whole-milk Greek yogurt
2 medium garlic cloves, finely grated
1 teaspoon red wine vinegar
2 ripe medium tomatoes, cored, halved lengthwise and sliced into thin half-moons
Yogurt and olive oil flatbreads or pita bread, to serve
Ingredients
  • 2

    teaspoons dried oregano, divided

  • 2

    teaspoons dried thyme

  • 1

    teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper

  • 1

    teaspoon ground fenugreek (see headnote)

  • 1

    teaspoon smoked paprika, preferably hot

  • Kosher salt and ground black pepper

  • Two 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise

  • 1

    English cucumber, halved lengthwise and seeded

  • ½

    large red onion, halved and thinly sliced

  • 2

    tablespoons lemon juice

  • 6

    tablespoons extra-virgin olive oil, divided

  • ½

    cup plain whole-milk Greek yogurt

  • 2

    medium garlic cloves, finely grated

  • 1
  • 2

    ripe medium tomatoes, cored, halved lengthwise and sliced into thin half-moons

  • Yogurt and olive oil flatbreads or pita bread, to serve

Directions

Pork Souvlaki with Tzatziki and Tomato-Onion Salad

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Reviews
Jennifer B.
November 14, 2022
Great rub!
Delicious. Pork loin can be dry and bland. The rub both gave the meat flavor and kept it moist. It went really well with the yogurt and oil flatbreads. I used an Indian raita salad, I don't do tomatoes.
Katherine M.
September 1, 2022
Just wow!
I made this for a dinner with friends. They raved about how tender the pork was, amazed at having made my own pita breads, the tomato onion Salad, and they ate ALL of a DOUBLE recipe of tzatziki sauce!
Diana S.
August 27, 2022
Delicious!
I actually cooked the pork in the sous vide, but otherwise followed the recipe. It was surprisingly easy, but really packs in flavor. A keeper fir sure!
Kristine M.

This was FABULOUS and pretty easy! My husband lived in Greece back in the day, and he gave this rave reviews. Served it with the wonderful yogurt and olive oil flatbreads for a really great Saturday night treat. BTW, I hate cucumber, so omitted it from the tzatziki, and it was so flavorful, he didn't miss the cukes at all. Can't wait to make it again!

Lori P.

This was great. My husband grilled the pork outside and it was extremely flavorful.