Quick Pork Soulvaki

Adapted from Recipes.com

I love this recipe! I love the simplicity in it. I love the taste of it. I love the versatility of this dish.  I really love the authenticity of the taste to the real deal. On that note, this is not authentic soulvaki, but a really close off shoot that is perfect for nights I don't feel like grilling...like in winter!

The main key to this dish is the timing. Every aspect to it requires some kind of sitting/marinading time. I frequently start this in the morning and wrap it up in the evening. The meat requires marinading and I have found the longer it marinades, the better I like the turnout. The Tzatziki sauce requires two steps of extended prep. First, I have found that allowing the cucumber to sit with salt on it removes the better chunk of the water from the cucumber. This leads to a less watery sauce that is just better all around. One last note on the salt. I have used both Greek yogurt and regular yogurt. I find both work well. I just use the Greek yogurt if I am in the mood for a thicker sauce.

I have said that I love this meal due to its versatility. I have used this meal as a heavier meal with a side of couscous and Greek style veggies or as a sandwich done gyros style with a side of chips or fries. Both have worked well. It is whatever floats your boat. 

So, here we go!:

Ingredients:

Meat:

1.5 lb Pork Tenderloin, chopped into medium sized chunks

1 onion, cut into 8 wedges

1/4 cup Olive Oil

3 T. FRESH lemon juice

2 T. FRESH oregano, chopped

1 t. jarred garlic

1 t. kosher salt

1/2 t. pepper

Tzatziki Sauce:

1 cucumber, seeded and finely chopped

1 cup Greek yogurt

1/2 t. jarred garlic

1 t. FRESH lemon juice

2 T mint leaves, chopped

salt/pepper to taste

4 Pita Bread, warmed

sliced onions (optional)

sliced tomatoes (optional)

Directions:

1) In a strainer that has been place over a bowl, add cucumber. Sprinkle with salt. Let sit for no less than 30 minutes. This step removes the excess water from the cucumber that can often water down your Tzatziki sauce.

2) While cucumber is sitting, combine all ingredients for meat and let sit for no less than 30 minutes. I have often done this in the morning and finish up the cooking in the evening.

3) In a cast iron skillet sprayed with cooking spray, add 3 T. additional olive oil. Heat until very hot and add meat mixture including marinade. Fry until cooked through. Mine is usually done in 10 minutes. Place in warmed oven while finishing Tzatziki sauce.

4) For Tzatziki sauce, drain off cucumber water and add cucumber to bowl. Add rest of ingredients and stir until combined. Add in a bit extra salt and pepper to taste.

5) Serve over warmed pita bread with tomatoes and additional onion slices, if desired.