Welcome to the enchanting world of Greek cuisine, where vibrant flavors and wholesome ingredients combine to create unforgettable dishes. Today, we’re diving into a classic that’s beloved worldwide: Souvlaki. But not just any souvlaki – we’re elevating it with the tender, succulent cut of pork tenderloin, making it incredibly easy and quick to prepare right in your own kitchen. Whether you prefer the golden perfection of oven-baked or the smoky char of a BBQ, this Greek souvlaki pork tenderloin recipe promises an explosion of Mediterranean taste. And to complete your authentic Greek dining experience, we’ve included a recipe for homemade, creamy tzatziki sauce that perfectly complements the rich flavors of the marinated pork.

Unleash Authentic Greek Flavors: The Ultimate Souvlaki Pork Tenderloin Recipe

Craving the vibrant, sun-drenched flavors of a Greek summer feast, even when the weather outside suggests otherwise? This Greek Souvlaki Pork Tenderloin recipe is your passport to Mediterranean delight, delivering the unmistakable taste of an outdoor BBQ, no matter the season. It’s a dish that beautifully marries convenience with gourmet taste, making it an ideal choice for a quick weeknight dinner or a relaxed weekend gathering.

The secret to its incredible tenderness and rapid cooking time lies in butterflying the pork tenderloin, allowing it to absorb the aromatic marinade deeply and cook through in record time in the oven. The versatility of the marinade means you can prepare it just 30 minutes before cooking or let it infuse for up to 8 hours, offering unmatched flexibility for your busy schedule. Get ready to impress your taste buds with this effortlessly delicious Greek culinary adventure!

Why This Greek Souvlaki Pork Tenderloin Will Be Your New Favorite

There are countless reasons why this souvlaki marinated pork tenderloin is destined to become a staple in your recipe collection. From its tantalizing aroma to its incredibly tender texture, every aspect of this dish is designed for pure enjoyment and convenience:

• Taste of Summer, Anytime: Just like the longing for warm days when the BBQ grill is hibernating, this recipe allows you to capture the mouth-watering flavors of grilled pork souvlaki in the middle of winter, or any time of year! It brings the essence of outdoor cooking directly to your kitchen.
• Unbelievably Quick & Easy: Life gets busy, but delicious meals shouldn’t be a compromise. This recipe is specifically designed to be a quick and easy weeknight meal. With minimal prep and a fast cooking time, you can have an authentic Greek dinner on the table without hours of effort.
• Perfectly Tender Pork Every Time: Pork tenderloin is renowned for its lean and tender qualities. By butterflying the pork, we ensure it cooks evenly and quickly, resulting in supremely juicy and tender slices that are a joy to eat. It’s nearly impossible to dry out this cut when prepared this way.
• Flexible Marination: Whether you’re planning ahead or deciding on dinner last-minute, this recipe accommodates. You can marinate the pork for as little as 30 minutes for a quick flavor boost, or up to 8 hours for a deeper, more profound infusion of Mediterranean spices. It’s perfect for prepping in the morning and cooking in the evening.
• Versatile Cooking Methods: While we highlight the oven method for its convenience, this souvlaki pork is equally delicious cooked on the BBQ, allowing for that classic smoky char. The choice is yours, making it adaptable to any kitchen setup or weather condition.
• Wholesome and Satisfying: Packed with lean protein and fresh, vibrant ingredients, this Greek souvlaki is not just delicious but also a wonderfully wholesome meal. Paired with homemade tzatziki and a fresh tomato salad, it’s a balanced dish everyone will love.

The Magic Behind the Marinade: Essential Ingredients

The soul of any great souvlaki lies in its marinade, and this recipe features a classic blend of ingredients that work together to tenderize the pork and infuse it with authentic Greek flavor. Each component plays a crucial role in creating the irresistible taste of this dish:

Pork Tenderloin: The Star of the Show

This is the long, slender, and incredibly lean cut of pork that we’ll be using. Pork tenderloin is celebrated for its tenderness and mild flavor, making it a perfect canvas for the bold Greek marinade. When selecting your tenderloin, look for one that’s about 1.5 pounds. While the exact size isn’t critical, this weight generally yields four generous servings. The key preparation step involves removing any silver skin – a tough, silvery membrane – and visible fat, which can hinder tenderness. Butterflying the tenderloin is a simple technique where you cut it almost entirely in half lengthwise and then open it up like a book. This increases the surface area for the marinade and allows for much quicker, more even cooking.

Fresh Lemon Juice: Brightness and Tenderization

Freshly squeezed lemon juice is non-negotiable for authentic Greek flavors. Its acidity not only brightens the overall taste of the dish but also acts as a natural tenderizer for the pork, breaking down muscle fibers and ensuring a succulent result. The vibrant citrus notes are essential to the characteristic tang of souvlaki.

Garlic: The Aromatic Foundation

Garlic is a cornerstone of Mediterranean cuisine, and its pungent, aromatic flavor is indispensable in our souvlaki marinade. For this recipe, we recommend using fresh garlic cloves. Instead of mincing them finely for the marinade, simply peel and smash them with the side of a knife. This releases their potent flavor without risking them burning and turning bitter during cooking. If fresh garlic isn’t available, 1.5 teaspoons of garlic powder can be used as a substitute, though fresh is always preferred for depth of flavor.

Dried Oregano Leaves: The Signature Greek Herb

If there’s one herb that embodies Greek cooking, it’s oregano. Its earthy, peppery, and slightly sweet notes are what give souvlaki its distinctive and beloved flavor profile. It’s difficult to recommend a direct substitute for oregano in souvlaki, as it’s so central to the dish’s identity. You can use either dried oregano leaves (which is common) or fresh oregano. If using fresh, you’ll need a bit more than dried, and if using powdered oregano, use slightly less as it’s more concentrated.

Extra Virgin Olive Oil: The Liquid Gold of the Mediterranean

A good quality extra virgin olive oil is not just a cooking fat; it’s a flavor enhancer and a key part of the marinade. It helps distribute the other flavors, tenderizes the meat, and contributes to the richness of the dish. It also aids in achieving a beautiful sear during cooking.

Paprika, Salt, and Freshly Ground Pepper: The Essential Seasonings

Paprika adds a subtle sweetness and a beautiful reddish hue to the pork, enhancing its visual appeal. Salt is crucial for seasoning and drawing out the flavors, while freshly ground black pepper adds a touch of warmth and aromatic complexity to the marinade.

Key Ingredients for the Creamy Tzatziki Sauce:

No souvlaki is complete without a generous dollop of cool, creamy tzatziki. This refreshing cucumber-yogurt sauce balances the rich flavors of the pork beautifully.

• Cucumber: For the best results, use a seedless English cucumber as it has thinner skin and fewer seeds, making it ideal for grating. If you use a regular field cucumber, be sure to scoop out the seeds before grating and squeeze out as much excess moisture as possible to prevent a watery tzatziki.
• Yogurt: A thick, plain yogurt is essential. Greek or Balkan-style yogurts are perfect due to their creamy texture and tangy flavor. You can choose any fat level you prefer; full-fat will yield a richer, more indulgent sauce, while lower-fat options are also delicious.

Mastering the Art of Souvlaki: Step-by-Step Cooking Guide

Creating this Greek Souvlaki Pork Tenderloin is an enjoyable and straightforward process. Follow these detailed steps to ensure perfectly cooked, flavor-packed pork every time, along with your homemade accompaniments.

Preparing Your Pork Tenderloin for Perfection

Begin by laying your pork tenderloin on a clean cutting board. Using a sharp knife, carefully trim away any visible silver skin – a thin, silvery membrane that can be tough and chewy if left on. Also, remove any large chunks of fat. To butterfly the tenderloin, make a lengthwise cut down the center, almost reaching the other side, but not quite. Open up the pork like a book and gently flatten it with your palm or a meat mallet to create an even thickness. This ensures uniform cooking and maximizes the surface area for the marinade to penetrate, leading to more flavorful and tender results. Season lightly with salt and freshly ground pepper at this stage.

Crafting the Irresistible Souvlaki Marinade

In a small bowl, combine all the marinade ingredients: fresh lemon juice, extra virgin olive oil, smashed garlic cloves, dried oregano leaves, paprika, salt, and freshly ground pepper. Whisk them together until well combined. Generously rub this aromatic marinade all over the butterflied pork tenderloin, ensuring every crevice is coated. Place the marinated pork in a plastic storage bag or wrap it tightly in plastic wrap and refrigerate. The minimum marinating time is 30 minutes, which is sufficient for a quick flavor boost, but for deeper, more intense flavors and enhanced tenderness, aim for 2 to 8 hours. Avoid marinating for longer than 8 hours, especially with lemon juice, as the acidity can start to break down the meat too much.

Oven Roasting for Tender, Juicy Results

When you’re ready to cook, preheat your oven to 375°F (190°C). If you have a fan-assisted (convection) oven, you might consider reducing the temperature slightly to 350°F (175°C) or checking for doneness a few minutes earlier, as convection ovens cook faster. Remove the marinated pork from the refrigerator and place it on a baking sheet. Lining the baking sheet with foil can make cleanup significantly easier. A useful chef’s tip: I like to tuck the smashed garlic cloves from the marinade underneath the pork. This prevents them from burning on top, which can introduce a bitter flavor, while still allowing their essence to infuse the meat. Cook the pork in the preheated oven for approximately 20 minutes, or until an instant-read thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C). For a beautiful golden-brown crust and a bit of char, carefully transfer the baking sheet to the broiler for a few minutes after roasting, watching it constantly to prevent burning.

Grilling for Authentic Charred Flavor

For those who love the smoky essence of outdoor cooking, this souvlaki pork tenderloin is fantastic on the BBQ. Prepare the pork and marinade exactly as described. Preheat your grill to medium-high heat. Once hot, place the butterflied pork tenderloin directly on the grill grates. Grill for about 4-6 minutes per side, or until it reaches an internal temperature of 145°F (63°C), turning once. If you prefer cubed souvlaki, thread the marinated pork onto skewers with vegetables like bell peppers and onions, then grill, turning occasionally, until cooked through. While a grill pan is an option for indoor grilling, be aware that a butterflied tenderloin can be quite large and may not fit flat unless you have a generously sized pan. Many find grill pans more effort than they’re worth for just a few grill lines, especially when it comes to cleaning!

Whipping Up Homemade Tzatziki and Tomato Salad

While the pork is cooking, prepare your fresh accompaniments. For the marinated cherry tomatoes, simply halve the tomatoes and combine them in a medium bowl with crumbled feta cheese, a pinch of dried oregano and basil, a drizzle of extra virgin olive oil, a splash of lemon juice (or red wine vinegar), and salt and freshly ground pepper to taste. Toss everything gently to combine and set aside at room temperature to allow the flavors to meld beautifully. For the tzatziki sauce, combine grated cucumber (ensuring excess moisture is squeezed out), plain Greek-style yogurt, minced garlic, lemon juice, and salt in a small bowl. Stir until well combined and smooth. Let it sit at room temperature briefly or chill until ready to serve. Both the tzatziki and tomato salad can be made ahead of time and refrigerated, which makes meal prep even easier!

Serving Suggestions: Completing Your Greek Feast

This Greek Souvlaki Pork Tenderloin is a complete meal on its own, especially when paired with the vibrant tzatziki and fresh tomato salad included in the recipe. However, to truly embrace the spirit of a Greek feast, consider these delicious additions:

• Homemade Tzatziki & Marinated Tomato Feta Salad: These are absolute must-haves! The cool, tangy tzatziki perfectly balances the savory pork, while the bright tomato salad adds a refreshing, acidic counterpoint and a burst of color.
• Grilled Pita Bread: Warm pita bread, lightly brushed with olive oil or garlic butter and grilled until slightly puffy and golden, is ideal for wrapping the sliced souvlaki and soaking up all the delicious juices and sauces.
• Lemon Rice: A simple yet flavorful side, lemon rice (rice cooked with lemon zest and juice, and perhaps some fresh herbs) offers a soft, aromatic base that complements the pork without overpowering it.
• Lemon-Roasted Potatoes: Crispy on the outside and fluffy on the inside, Greek-style lemon-roasted potatoes are a classic pairing. The lemon and oregano flavors echo those in the pork, creating a harmonious meal.
• Authentic Greek Salad: You can never go wrong with a traditional Greek salad (horiatiki) featuring crisp cucumbers, ripe tomatoes, red onion, Kalamata olives, and a block of feta cheese, all dressed with olive oil and a touch of red wine vinegar. It’s fresh, healthy, and quintessentially Greek.

Creative Variations to Explore

This recipe is wonderfully adaptable, allowing for simple variations that can transform your meal while retaining the core Greek flavors:

1. Souvlaki Skewers: Instead of butterflying the pork, you can cut the tenderloin into 1-inch cubes. Thread these cubes onto wooden or metal skewers, alternating with chunks of bell peppers, onions, or cherry tomatoes if desired. Marinate as instructed, then either lay the skewers on a foil-lined baking sheet and cook in the oven until the pork is cooked through, or grill them on the BBQ, turning frequently, for a more traditional skewer presentation.
2. Souvlaki Pita Wraps: For a delicious and portable meal, take your cooked pork (whether butterflied and sliced or cubed on skewers), the marinated tomato salad, and a generous dollop of tzatziki, and nestle them into a warmed pita bread. You can add extra toppings like thinly sliced red onion or a sprinkle of fresh parsley for a truly authentic homemade souvlaki pita. This is a fantastic way to enjoy the meal if you’re looking for a handheld option.

Chef’s Secrets for Flawless Souvlaki

Achieving perfectly tender and flavorful souvlaki pork is easy with a few key techniques:

• Internal Temperature is Key: For juicy pork tenderloin, aim for an internal temperature of 145°F (63°C). At this temperature, the pork will have a slight pink blush in the center, indicating maximum juiciness. If you prefer no pink at all, cook it slightly longer, closer to 150°F (66°C). Overcooking pork tenderloin is the quickest way to dry it out, so always be mindful of the temperature.
• Don’t Skip the Rest: After cooking, always allow the pork to rest for 5-10 minutes before slicing. This critical step allows the juices to redistribute throughout the meat, ensuring every slice is as succulent as possible. Cutting it too soon will result in juices running out, leaving you with dry pork.
• Invest in an Instant-Read Thermometer: This is arguably one of the best investments you can make for your kitchen. An instant-read thermometer takes the guesswork out of cooking meat, ensuring perfect doneness every time and preventing both undercooked and overcooked results.
• Room Temperature Start: For more even cooking, especially with larger cuts like a butterflied tenderloin, take the marinated pork out of the refrigerator about 20-30 minutes before you plan to cook it. Allowing it to come closer to room temperature helps it cook more uniformly from edge to center.

Frequently Asked Questions (FAQs) About Greek Souvlaki Pork

Here are some common questions to help you master this delicious Greek dish:

Can I use other meats for this souvlaki recipe?

Absolutely! While this recipe focuses on pork tenderloin for its lean and tender qualities, the marinade is highly versatile. You can easily adapt this recipe for chicken breast or chicken thighs (cut into cubes), or even lamb. Cooking times will vary depending on the type and thickness of the meat.

How long can I marinate the pork?

For optimal flavor and tenderness, marinate the pork for at least 30 minutes, and ideally for 2-8 hours. We do not recommend marinating the pork for longer than 8 hours, especially due to the lemon juice, which can begin to “cook” or denature the protein, potentially leading to a mealy texture.

Can I prepare this recipe ahead of time?

Yes, much of the prep can be done in advance! The pork can be marinated for several hours. The tzatziki sauce can be made a day in advance and stored in the refrigerator, allowing its flavors to deepen. The marinated cherry tomatoes can also be prepared a few hours beforehand. This makes it an excellent option for entertaining or for busy weeknights.

Is Greek Souvlaki Pork Tenderloin a healthy meal?

Indeed! Pork tenderloin is a lean source of protein. When paired with healthy fats from olive oil, fresh vegetables like cucumber and tomatoes, and nutrient-rich Greek yogurt, this dish becomes a wholesome and balanced meal. It’s rich in flavor without being heavy.

What if I don’t have fresh lemons or garlic?

While fresh ingredients are always preferred for the best flavor, you can use bottled lemon juice and garlic powder if necessary. For lemon juice, use the same amount. For garlic, 1.5 teaspoons of garlic powder can replace 3 fresh cloves in the marinade. Keep in mind that the flavor profile might be slightly less vibrant.

Greek Souvlaki Pork Tenderloin: Easy & Authentic

This easy and delicious Greek souvlaki pork tenderloin recipe features succulent pork marinated in classic Mediterranean flavors, cooked quickly in the oven or on the grill. Served with a refreshing homemade tzatziki and an optional marinated tomato feta salad, it’s a vibrant dish that brings the taste of Greece to your table any time of the year. Perfect for a quick weeknight dinner or a delightful weekend meal.

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Prep Time: 15 mins

Cook Time: 20 mins

Minimum Marinating time: 30 mins to 8 hours

Total Time: 1 hr 5 mins

Yield: 4 servings

Ingredients

• 1 1/2 lb. pork tenderloin, fat and silver skin removed

Pork Souvlaki Marinade:

• 3 Tablespoons lemon juice, preferably freshly squeezed
• 3 Tablespoons extra virgin olive oil, or vegetable/canola oil
• 3 cloves garlic, smashed
• 2-3 teaspoons dried oregano leaves, less if powdered oregano, more if fresh
• 1/2 teaspoons paprika
• 1/2 teaspoon salt
• Freshly ground pepper

For the Tzatziki Sauce:

• 1/2 cup English cucumber, grated and squeezed to remove moisture
• 1/2 cup plain Greek-style yogurt
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt

Marinated Cherry Tomatoes (Optional):

• 15 cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled or diced
• Pinch dried oregano
• Pinch dried basil
• Salt and freshly ground pepper
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon lemon juice, or red wine vinegar

Instructions

 

1. Prepare the pork tenderloin by removing the silverskin and any visible fat. Butterfly the tenderloin, by cutting it in half lengthwise, cutting almost, but not quite all the way through. Spread it open and flatten slightly. Season with a bit of salt and freshly ground pepper.
2. Prepare the Souvlaki marinade by stirring together all the marinade ingredients in a small bowl. Rub on the prepared pork tenderloin, then place in a plastic storage bag or wrap well with plastic wrap and refrigerate to marinate at least 30 minutes or up to 8 hours (the longer the better).
3. * Both the Tzatziki and Marinated Cherry Tomatoes can also be made ahead and refrigerated, if you prefer. (see below for instructions).
4. When ready to cook, preheat oven to 375°F (190°C) (not fan assisted).
5. Remove the marinated pork tenderloin and place it on a baking sheet (you can line with foil, if you like). *I like to tuck the smashed garlic cloves underneath the pork, so they don’t burn on the top and introduce a bitter flavor. You can also just remove and discard, if you like. Place in preheated oven and allow to cook until it reaches 145°F (63°C) internal temperature, about 20 minutes. Brown the top of the pork by popping it under the broiler for a few minutes.
6. While pork is cooking, prepare the marinated cherry tomatoes by combining all the ingredients in a medium bowl and tossing well to combine. Set aside at room temperature to marinate until needed. Prepare the tzatziki by combining all the ingredients in a small bowl and stirring well to combine. Allow to sit at room temperature until needed.
7. When pork is done, allow to rest a few minutes, then remove to a cutting board and cut into slices. Serve with the marinated tomatoes and some tzatziki. Some warmed pita bread triangles drizzled with a bit of garlic butter would also be a nice addition to the platter, if you like.

Notes

Nutritional information does not include tzatziki or cherry tomato salad.

While I’ve detailed the oven method here, you can certainly take these same ingredients and instructions and cook the pork on the BBQ instead. Either do it butterflied, as I have done here, or you can cube the pork tenderloin and thread onto skewers for the grill, if you prefer.

Be sure to read the “Ingredient and Cook’s Notes” (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

Cuisine: Greek

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 306kcal, Carbohydrates: 2g, Protein: 35g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 380mg, Potassium: 708mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 144IU, Vitamin C: 5mg, Calcium: 32mg, Iron: 2mg

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