PORK SOUVLAKI WITH TZATZIKI AND TOMATO-ONION SALAD

Name: PORK SOUVLAKI WITH TZATZIKI AND TOMATO-ONION SALAD
Cuisine: Greek, Mediterranean, European
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; 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

5 steps

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.

Updated at: Thu, 17 Aug 2023 11:33:22 GMT

Ingredients

0 servings

2 teaspoonsdried oregano

divided

2 teaspoonsdried thyme

1 teaspoonAleppo pepper

or 3/4 teaspoon sweet paprika 1/4 teaspoon cayenne pepper

1 teaspoonground fenugreek

1 teaspoonsmoked paprika

preferably hot

kosher salt

ground black pepper

1.25 poundpork tenderloins

trimmed of silver skin and halved crosswise

1English cucumber

halved lengthwise and seeded

0.5red onion

large, halved and thinly sliced

2 tablespoonslemon juice

6 tablespoonsextra-virgin olive oil

divided

½ cupplain whole-milk greek yogurt

2garlic cloves

medium, finely grated

1 teaspoonred wine vinegar

2tomatoes

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

Yogurt

Instructions

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 1 teaspoon of oregano, the thyme, Aleppo pepper, fenugreek, paprika and 1 teaspoon each salt and black pepper. Sprinkle this mixture all over the pork, rubbing it into the meat; set aside at room temperature for about 15 minutes.

OvenPreheat

Step 2

Meanwhile, set a colander in a medium bowl and set a box grater in the colander. Shred the cucumber on the grater's large holes. Sprinkle the cucumber with ½ teaspoon salt, toss to combine and set aside to drain. In another medium bowl, stir together the onion, lemon juice and ¼ teaspoon each salt and black pepper; set aside.

Step 3

In an oven-safe 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total. Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove the skillet from the oven (the handle will be hot) and transfer the pork to a platter. Let rest for about 10 minutes.

Step 4

While the pork rests, use your hands to squeeze the cucumber to remove excess water. In a small bowl, stir together the cucumber, yogurt, garlic, vinegar and 3 tablespoons of the remaining oil. Taste and season with salt and black pepper.

Step 5

To the onion mixture, add the tomatoes, the remaining 1 teaspoon oregano and the remaining 1 tablespoon oil. Gently toss to combine, then taste and season with salt and pepper. Transfer the pork to a cutting board. Thinly slice each piece and return to the platter. Serve the pork with the tzatziki, tomato salad and pita.