Pork Souvlaki with Tzatziki and Tomato-Onion Salad | Christopher Kimball’s Milk Street

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Marianna Leivaditaki deconstructs pork souvlaki

Pork Souvlaki with Tzatziki and Tomato-Onion Salad

1 hour

Pork Souvlaki with Tzatziki and Tomato-Onion Salad

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

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