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Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki. A tender centre loin roast pork marinated in a delicious souvlaki flavour paste and served with refreshing lemon oregano tzatziki. A differently delicious idea for Sunday supper.

Souvlaki Roast Pork Loin square cropped for featured image

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki.

July 2020 update. Note added to the recipe at the bottom of the page with instructions how to make this on a gas BBQ during the summer.

This Souvlaki Roast Pork is my idea of a perfect Sunday dinner. Not only because it is so deliciously satisfying, but because with a little preplanning, it can easily provide another delicious dinner from the leftovers early in the week.

Souvlaki Roast Pork Loin close up photo of flatbread sandwich

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki on a flatbread sandwich.

I always buy a roast about twice the size that we will need for Sunday dinner. That’s because the incredibly delicious flatbread sandwiches as pictured below can make great use of the leftover roast and tzatziki.

Souvlaki Roast Pork Loin shown with tzatziki and roasted potatoes

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki.

While it isn’t absolutely necessary, I wrap the flatbreads and thinly sliced pork roast in aluminum foil and warm them in a 300 degree oven for 10-15 minutes. Some family members will just have the sandwiches cold, which is also fine.

I then layer the slices onto the flatbread along with tomatoes, peppers, red onion, spinach and maybe even a sprinkle of crumbled feta cheese. Delicious!

Souvlaki Roast Pork Loin flatbread sandwich on a grey patterned plate

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki on a flatbread sandwich.

In summer I make my flatbreads on a grill but in winter a dry 12 inch cast iron skillet, preheated over medium heat or a little higher also does the job fantastically well. You can find how I make my Homemade Flatbreads here.

UPDATE 2019. We now make almost all of our wraps using our new, incredibly quick and easy Yogurt Flatbreads.

Yogurt Flatbreads photo with title text for Pinterest

Yogurt Flatbreads

A favourite thing to serve with the roast itself is our Smoked Paprika Potatoes.

Smoked Paprika Roasted Potatoes photo with title text for Pinterest

Like this Souvlaki Roast Pork Loin recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Pork Recipes Category.

Souvlaki Roast Pork Loin photo collage with title text added for Pinterest

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Souvlaki Roast Pork Loin photo with title text added for Pinterest

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki.

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Souvlaki Roast Pork Loin square cropped for featured image
Yield: 10 servings

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki

Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki - a tender centre loin roast pork marinated in a delicious souvlaki flavour paste and served with refreshing lemon oregano tzatziki. A differently delicious idea for Sunday supper.

Ingredients

  • 3 - 4 lb centre loin pork roast

For the Souvlaki paste rub

  • 2 tbsp fresh lemon juice
  • 3 tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 3 tbsp smoked paprika, rounded
  • 2 tsp black pepper, freshly ground
  • 6 cloves garlic, minced
  • 1-2 tsp olive oil

For the Lemon Oregano Tzatziki

  • 3 cups Greek yogurt, drained.
  • 6 inch piece of English cucumber
  • 3 tbsp fresh oregano, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely minced
  • 2 tbsp olive oil
  • pinch salt and pepper to season

Instructions

  1. Mix together the lemon juice, balsamic vinegar, salt, smoked paprika, pepper and garlic.
  2. Add only enough olive oil to bring the mixture to a brush-able paste.
  3. Rub or brush the paste all over the surface of the pork loin roast. Let in sit in the fridge for ½ hour.
  4. Roast at 350 degrees F for about 25 minutes per pound, until a meat thermometer reaches 160 degrees F for well cooked but still juicy pork.
  5. Tent the cooked pork roast loosely with aluminum foil and let rest for 10-15 minutes before thinly slicing and serving with the Lemon Oregano Tzatziki.
  6. Thin slices with Greek Salad and Tzatziki on fresh flatbread or pita make fantastically delicious wraps too.

To prepare the Lemon Oregano Tzatziki

  1. Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filterPour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. This should produce about 2 cups of thick yogurt.
  2. Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of ⅛ inch or less.
  3. Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour, stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki.
  4. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with the oregano, minced garlic, lemon juice, lemon zest, olive oil, salt and pepper.
  5. Mix well, cover and store in the fridge for at least a half hour before serving.

Notes

In the summertime, we like to "roast" this pork loin on the gas grill. You can of course use charcoal if you are comfortable with that.

I preheat the grill using only one burner and regulate the temperature inside with the lid down to about 350-375 degrees F.

The pork is then placed on the grill on the opposite side of the lit burner and the cover is closed. This turns the gas grill/BBQ into a kind of oven because the grill on which the pork lies has no burner lit under it.

I always use a meat thermometer to gauge when the roast is completely cooked. Generally a roast will be completely cooked when the centre temperature reaches about 15-0-160 degrees F.

As always, let the roast rest once it is off the heat. Put it on a serving plate and loosey tent it with aluminum foil for 15-20 minutes before slicing. This prevents the juices from escaping when the pork is too hot, causing a dry roast.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 527Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 163mgSodium 372mgCarbohydrates 8gFiber 2gSugar 4gProtein 56g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Jodi

Sunday 2nd of April 2017

The smell of this roasting is heavenly. I used Espresso Balsamic vinegar from a local company in the baste, and it adds even more richness to the flavour.

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