JOIN! 12 Weeks for $1

Pork Souvlaki with Tzatziki and Tomato-Onion Salad

6 to 8 Servings

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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



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


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

January 10, 2024
Tasty Week Night Meal
The combination of herbs was tasty! I used sliced pork loin chops since the store was out of the one long loin piece. I ground up the amount of herbs called for in the recipe and was able to pat 6 pork chops that were about 1.25-1.5in thick. Also made the suggested side of flat bread and wow we had a flavor filled dinner!
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
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!
William S.
September 5, 2023
Fenugreek question
When sourcing fenugreek, I’ve noticed ground, fenugreek seeds and fenugreek leaves are both available. Which does the recipe call for?
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.