Tested till perfect Pork Tenderloin Souvlaki
Pork Tenderloin Souvlaki
Photography by Jodi Pudge

Pork Tenderloin Souvlaki

Try this Greek takeout favourite at home! The tzatziki also makes a wonderful, cool dip on its own–pair it with toasted pita wedges and crunchy fresh vegetables.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Portion size 4 servings



  • 1 cup 1cupshredded cucumber
  • 1/2 tsp 1/2tspsalt
  • 3/4 cup 3/4cupBalkan-style plain yogurt
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchopped fresh dill, (optional)
  • 1 tbsp 1tbsplemon juice

Pork Souvlaki:

  • 675 g 675gpork tenderloinpork tenderloins
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1large clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2plum tomatoplum tomatoes, sliced
  • 1/2 1/2red onionred onions, halved and sliced
  • 1 cup 1cupshredded romaine lettuce
  • 4 4Greek-style pocketless pitas
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Tzatziki: In small colander, mix cucumber with salt; let stand for 10 minutes. Squeeze out liquid. Mix together cucumber, yogurt, garlic, dill (if using) and lemon juice. Refrierate until reader to use.

Pork Souvlaki: While cucumber is draining, trim and cut pork into 1-inch (2.5 cm) cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Remove from skewers.

To Finish: Serve pork, tomatoes, onion, lettuce and tzatziki on pitas.

Tip from The Test Kitchen: You can substitute cubed boneless skinless chicken breast or thigh for the pork. Just cook it a little longer, until it's no longer pink inside and the juices run clear when the meat is pierced.

Nutritional Information Per serving: about

cal 463 pro 46g total fat 10g sat. fat 4g
carb 44g fibre 3g chol 100mg sodium 863mg
potassium 910mg

% RDI:

calcium 14 iron 28 vit A 12 vit C 22
folate 49
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