Pork Loin With Tzatziki Sauce Recipes

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

SPICE-RUBBED PORK FILLET WITH TZATZIKI AND ROMESCO SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Place all the marinated pork ingredients, except the pork fillet and olive oil, into a bowl and mix well.
• Add the pork fillets and turn to coat in the marinade, then leave to marinate for 20-30 minutes.
• Drain any excess marinade from the pork and heat a frying pan until hot.
• Heat the olive oil and add the pork fillet and fry for 1-2 minutes on both side.
• Transfer to the oven and roast for 8-10 minutes, until cooked through. Remove from the heat and leave to rest in a warm place for five minutes.
• For the tzatziki, mix the cucumber and salt together and allow to sit in a colander for one hour, then rinse and pat dry with kitchen paper.
• Place the cucumber into a bowl. Add the yoghurt, garlic and mint and stir to combine. Season, to taste, with salt and black pepper.
• For the romesco sauce, place the pepper, onion, chillies and olive oil onto a roasting tray and place into the oven for 10-12 minutes, until soft and browned.
• Meanwhile, heat a frying pan until hot, then place the tomatoes, cut-side down, into the pan and sear until blackened.
• Place the roasted vegetables, ground almonds, vinegar, anchovies and bread into a food processor and blend for two minutes, until smooth.
• With the food processor still running, gradually add 125ml/4½fl oz olive oil in a steady stream until completely incorporated into the sauce, then season well with salt and freshly ground black pepper.
• To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki to the other side.

PORK SOUVLAKI WITH RADISH TZATZIKI

Steps:

• Combine the pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 teaspoons salt, and 1 teaspoon black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.
• Preheat one very large (14-inch) or two medium (10-inch) dry cast-iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!
• Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded tablespoons of Radish Tzatziki on the other half. Sprinkle with mint, lemon juice, and salt and serve hot.
• Grate the radishes on a box grater. Place the radishes in a paper towel and squeeze out the liquid. In a medium bowl, combine the radishes, garlic, yogurt, olive oil, lemon juice, scallions, mint, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cover, and refrigerate for at least 30 minutes or for up to 12 hours.