Name: Greek pork souvlaki
Prep time: 20 min
Cook time: 45 min
Yield: 6
Ingredients: 2 Pork tenderloins (about 2½ lb; about 2¼ lb / 1,000 g after trimming); 10 g Kosher salt; 2½ Tbsp Extra virgin olive oil; 2 tsp Garlic, coarsely chopped (2 cloves); 1½ tsp Dried oregano; ½ tsp Black pepper; 1½ tsp Red wine vinegar; about ⅓ oz Shallot, a quarter of a small one, sliced thin (not minced); 2 Tbsp Fresh lemon juice, plus zest from the lemon, day of only; A small splash Red wine vinegar, to loosen the browned fond on the roasting pan; To taste Extra virgin olive oil; To taste Fresh lemon juice; To taste Fresh chopped dill; To taste Flaky sea salt, for finishing; 1½ cups Plain Greek yogurt; ½ medium English cucumber, about 6 oz, coarsely grated; 1 small Garlic clove, finely grated; 1 Tbsp Extra virgin olive oil; 1 Tbsp Fresh lemon juice, plus more to taste; 2 Tbsp Fresh dill, finely chopped; ¼ tsp Diamond Crystal kosher salt, plus more to taste; 2 cups Long-grain white rice, rinsed until the water runs mostly clear; 2 cups Chicken bone broth; 1¼ Tbsp Fresh lemon juice, to finish; 1¼ Tbsp Extra virgin olive oil, to finish; As needed Salt, to taste; 1 lb Broccoli florets, the big ones cut down so they roast evenly; As needed Avocado oil, kosher salt, black pepper, a little garlic powder

Greek pork souvlaki

Pork tenderloin with fresh lemon, dill and homemade tzatziki. Roast it in the oven or take it outside to the grill, then serve with lemon rice and broccoli.

Published Sep 8, 2026 · Updated Sep 15, 2026

Servings

Total time

About 1 hour 15 minutes, plus overnight marinating

Don't skip the tzatziki

This pork would feel incomplete without homemade tzatziki. And it is honestly so easy. Greek yogurt, cucumber, garlic, lemon and fresh dill. Squeeze the water out of the cucumber, stir everything together and you've got the sauce that makes the plate.

Pork plays really well with fresh herbs and acid. Have the lemons ready. A squeeze at the end, chopped dill and a little flaky salt bring the whole thing together.

Take it outside if you can

This is a great one for the grill. Keep the tenderloins whole, get some color on the outside and let them rest before cutting them up. Spoon the tzatziki onto the plate and put the pork right over it.

If you're roasting, don't leave the browned bits behind on the pan. I loosen them with a splash of red wine vinegar and pour those juices over the diced pork. Then come the extra virgin olive oil, lemon and dill. Taste as you go. The fresh finish matters.

Instructions

Roast and finish the pork

Trim the silverskin from the tenderloins and season with the salt.
Toss with the measured oil, garlic, oregano, pepper, red wine vinegar and shallot. Cover and refrigerate overnight. Keep the lemon separate until the next day.
Add the measured lemon juice and zest 30 minutes before cooking. Keep the pork refrigerated during that time.
Heat the oven to 450°F with the empty sheet pan inside. The hot pan helps brown the underside of the pork.
Lift the pork out. Wipe off the garlic and shallot and pat the meat dry. Discard the used marinade.
Carefully remove the hot pan, coat it lightly with oil and lay the pork on it with room between the pieces. Roast without moving it at first. Begin checking the thickest part of each tenderloin after 12 minutes.
Roast until the thickest part reaches 145°F. Rest on a board for 10 minutes.
While the pork rests, place the hot roasting pan on a heat-safe surface. Add a small splash of red wine vinegar and use a wooden spatula to loosen the browned bits, called fond. Keep the browned juices and leave any burned bits behind. Scrape the pan off the heat; don't put it over a burner.
Dice the rested pork into roughly ½-inch pieces. Pour the loosened pan juices over it, then fold in extra virgin olive oil, fresh lemon juice and fresh chopped dill. Add a little at a time and taste as you go. Finish with flaky salt if needed. Spoon tzatziki onto the plates, add the warm pork and serve with the rice and broccoli.

Homemade tzatziki

Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much water as possible.
Stir the cucumber into the yogurt with the garlic, olive oil, lemon, dill and salt. Taste and adjust the lemon and salt.
Refrigerate while the pork cooks. Spoon onto the plate under the pork or serve alongside it. This makes about 2 cups.

Lemon rice

Put the rinsed, drained rice and broth in the pressure cooker. Cook for three minutes on high pressure, then let the pressure release naturally. Fold in lemon and olive oil. Taste before adding salt.

Roasted broccoli

Toss the broccoli with oil and seasonings. Spread in one layer and roast at 425°F for about 15 to 20 minutes, checking at 15. Cook until the tips brown and the stems are tender to your liking. Taste and adjust salt while hot. For one oven, cook the broccoli first and keep it hot while the pork roasts; use separate pans.

Greek pork souvlaki

Don't skip the tzatziki

Take it outside if you can