Double Souvla-Style Pork Tenderloin Pitas & Potato Fries
with Fresh Veg, Pickled Onion & Garlic Yoghurt
- Sesame
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
Bring the ultimate Greek street-food experience straight to your kitchen with these Souvla-style pork pitas. Tender pork is tucked into warm pitas with a refreshing tomato-cucumber salad and punchy pickled onion, served alongside crispy fries for the perfect finish. It’s a vibrant, texture-packed meal that delivers big, bright flavours in every single bite.
Ingredients
780 g
Premium Pork Fillet
1 sachet
Mediterranean Seasoning
2
Potato
1
Tomato
½
Cucumber
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
½
Red Onion
1
Greek-Style Yoghurt
(Contains: Milk)
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a large frying pan, heat a drizzle of olive oil over
high heat.
• Cook premium pork fillet, turning, until browned
all over, 4 minutes.
• Transfer to a lined oven tray. Sprinkle pork with
Mediterannean seasoning.
• Roast pork for 15-16 minutes for medium, or until
cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes.
• Meanwhile, cut potato into fries.
• Place on a second lined oven tray.
• Drizzle with olive oil, season with salt and toss to
coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two
trays.
• Meanwhile, slice tomato and cucumber
(see ingredients) into thin half-moons.
• In a medium bowl, add tomato and cucumber
and set aside.
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar
and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it
to pickling liquid. Add enough water to just cover
onion. Set aside.
• In a second small bowl, combine garlic sauce and
Greek-style yoghurt. Season to taste with salt
and pepper.
• Bake pita bread directly on a wire oven rack until
heated through, 2-3 minutes.
• Slice pork.
• To the cucumber and tomato, add a drizzle of olive
oil and splash of the pickling liquid. Toss to combine
and season to taste.
• Drain pickled onion.
• Halve pita bread and fill with some of the garlic
yoghurt, pork, pickled onion, tomato-cucumber
salad and potato fries.
• Serve with remaining fries and salad. Enjoy!
