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.
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.
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.
While it isn’t absolutely necessary,(some family members will just have the sandwiches cold) I wrap the flatbreads and thinly sliced pork roast in aluminum foil and warm them in a 300 degree oven for 10-15 minutes.
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!
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.
A favourite thing to serve with the roast itself is our Smoked Paprika Potatoes.
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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.
- 3 lb to 4 center loin roast of pork
- 2 tbsp fresh lemon juice
- 3 tbsp balsamic vinegar
- 1 tsp kosher salt
- 3 tbsp rounded smoked paprika
- 2 tsp freshly ground black pepper
- 6 cloves minced garlic
- a little olive oil
- 3 cups Greek yogurt drained.
- 6 inch piece of English cucumber
- 3 tbsp finely chopped fresh oregano
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- 1 tsp finely minced lemon zest
- 2 tbsp olive oil
- pinch salt and pepper to season
Mix together the lemon juice, balsamic vinegar, salt, smoked paprika, pepper and garlic.
Add only enough olive oil to bring the mixture to a brush-able paste.
Rub or brush the paste all over the surface of the pork loin roast. Let in sit in the fridge for ½ hour.
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.
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.
Thin slices with Greek Salad and Tzatziki on fresh flatbread or pita make fantastically delicious wraps too.
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.
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.
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.
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.
Mix well, cover and store in the fridge for at least a half hour before serving.
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