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Greek-Style Pork Tenderloin with Tzatziki in Pita

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Greek-Style Pork Tenderloin with Tzatziki in Pita

Greek-Style Pork Tenderloin with Tzatziki in Pita
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Here the tzatziki is a refreshing accompaniment to savory pork. It also makes a great dip for crudite and pita.


  • PORK:
  • 1 pound pork tenderloin
  • 2 tablespoons extra-virgin olive oil, plus more for brushing pita
  • 2 cloves garlic, coarsley chopped
  • 1 teaspoon dried oregano
  • 1 English cucumber, peeled and coarsley grated
  • 1 17.6 ounce (500g) container plain Greek-style yogurt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red-wine vinegar
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • salt and freshly ground pepper
  • 4 pocketless pita
  • 2 medium tomatoes, diced


  • Cut the pork into thin diagonal slices, about 3 inches long and 1/4 inch thick. Put in a bowl and toss with the oil, garlic and oregano. Let the pork marinate while making the tzatziki.
  • To make the tzatziki, squeeze the cucumber to remove as much liquid as possible. Transfer to a medium bowl and stir in the yogurt, oil, vinegar, mint and garlic. Season to taste with salt and pepper.
  • Heat the broiler to high. Arrange the pork in a single layer on a broiler pan and season with salt and pepper. Broil, 3 inches from the heat, turning once, until just cooked through, 4-6 minutes. Transfer to a serving platter and keep warm.
  • Lightly brush the pita with olive oil and broil until just beginning to brown, about 1 minute. Top each pita with some of the tzatziki, the sliced pork and diced tomatoes.