A lean cut of meat that’s versatile and easy to master, this pork souvlaki-fied tenderloin is spiked with garlic, lemon and oregano to mimic all the flavours that help make the Greek staple so scrumptious.

Just in time for the Super Bowl, I’ve got a healthier twist on the ultimate viewing party snack that will have you rethinking your entire nacho game. Big, juicy pieces of oven-roasted pork tossed over a bed of toasted pita chips, drizzled with a creamy sauce of feta and yogurt and topped with a Mediterranean garnish of tomatoes, cucumbers and olives. You can also save this one for a whip-together-in-no-time weeknight meal.

On the flip side, add this bright and light warm orzo salad to your roster; it’s dotted with tomatoes, cucumber, olives and feta, and makes quickie side dish for this Greek-style tenderloin.

GreekTenderloin2

Souvlaki-Style Pork Tenderloin

Ingredients:
1 medium pork tenderloin
4 Tablespoons olive oil
Zest and juice of 1/2 lemon
2 large garlic cloves, minced
2 teaspoons dried oregano
Salt and freshly ground pepper, to taste

Directions:

  1. Combine lemon juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Place tenderloin in the bag and seal. Set aside to marinate for at least 30 minutes.
  2. Preheat oven to 425°F. Brush marinade off of tenderloin, but do not rinse. In large nonstick skillet, heat oil over medium-high heat and brown pork on all sides. Transfer to a foil-lined baking sheet and bake until just a hint of pink remains inside, about 10 minutes. Transfer to cutting board, let stand for 5 minutes before slicing.

OrzoSalad

Orzo Salad with Tomatoes, Olives Feta & Roasted Red Peppers

Ingredients:
2 cups orzo, cooked
1/2 pint of grape tomatoes, halved
1/4 cucumber, seeded and chopped
1/2 roasted red pepper, chopped
1/4 cup kalamata olives, sliced
2 Tablespoons olive oil
1 teaspoon dried oregano
Lemon juice
Salt and freshly ground pepper, to taste

Directions:

  1. Cook orzo according to package directions.
  2. Meanwhile, combine the rest of the ingredients in a large bowl and adjust seasoning to taste. Mix in cooked orzo and gently stir to combine. Adjust seasoning to taste again.

GreekNachos

Souvlaki-Style Nachos with Garlicky Yogurt Feta Sauce

Ingredients:
3 cups, pita chips
Cooked pork tenderloin, chopped
1/2 pint of grape tomatoes, halved
1/4 cucumber, seeded and chopped
1/4 cup kalamata olives, sliced
1 Tablespoon olive oil
Lemon juice
Salt and freshly ground pepper, to taste

For the sauce (Adapted from Mark Bittman):
4 ounces feta cheese
1/2 cup plain Greek yogurt
1 Tablespoon dried oregano
1 lemon
Salt & freshly ground black pepper

Directions:

  1. Heat oven to 350°F. Arrange pita chips on a baking sheet and brush or drizzle with a Table-spoon or two of olive oil. Warm for about 5 minutes.
  2. Combine tomatoes, cucumber, olives with olive oil and season with lemon juice, salt and pepper. Set aside.
  3. Meanwhile, in a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth.
  4. Arrange chips on a serving plate and top with sauce, chopped tenderloin and tomato mixture and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.