Souvlaki-Style Pork Tenderloin with Mixed Vegetables

Souvlaki-Style Pork Tenderloin with Mixed Vegetables

If you have decided to eat healthier this year, this recipe is for you. Pork Tenderloin is a very lean cut. I like that there is no waste. We have been eating more sweet potatoes, because they are packed with nutrients, and in this recipe they replace the potatoes. Greek yogurt is always on my grocery list and it is used for the Garlic Yogurt Sauce. We doubled the recipe for the sauce and added more garlic. I have some tips to share with you when you make the recipe. You have to be careful when you cook the sweet potatoes because they can overcooked. The next time that I make this pork recipe, I will use fresh oregano and place it on top of the tenderloin before I cook it in the oven. We like to use fresh herbs in my home.


450g pork tenderloins
10 ml dried oregano
2.5 ml pepper
2.5 ml salt
10 ml olive oil
450 sweet potatoes, peeled and cut in 1 cm chunks
1 red onion, cut in 2 cm chunks
2 cloves garlic, minced
125 ml chicken broth
2 zucchinis, cut in 2 cm chunks
1 sweet red pepper, cut in 2 cm chunks
20 ml lemon juice
Garlic Sauce:
75 ml 0% plain Greek yogurt
1 glove garlic, minced

1- Mix ingredients of garlic sauce together in a small bowl. Place in the fridge.
2- Salt the pork tenderloins, sprinkle pepper and 2.5 ml oregano.
3- Heat 5 ml olive oil in a pan. Brown the pork all over for about 5 minutes.
4- Place the pork on a baking sheet. Bake at 425F for about 12-15 minutes.
5- Let stand at room temperature for about 4-5 minutes before slicing.
6- While the pork is cooking, add the remaining of the olive oil to the pan over medium heat. Cook the sweet potatoes for about 3 minutes, stirring often. Add the onion, and the oregano. Cook for about 2 minute, stirring often.
7- Add garlic, broth, and 60 ml water. Bring to a boil. Reduce heat, cover and simmer until sweet potatoes are tender, about 6 minutes. Add red pepper, zucchini, pepper and salt and cook until for another 3 minutes, stirring often.
8- Stir in lemon juice. Transfer to a plate and add the pork. Serve with the garlic yogurt sauce.

Adapted from Can. Living