Souvlaki Style Pork with Vegetables and Sauce

Souvlaki Style Pork with Vegetables

Makes 6 servings

  • 1-1/2 lb lean pork loin or tenderloin
  • 2 tsp olive oil
  • 1 red bell pepper, cut into 3/4-inch chunks
  • 1 medium zucchini, cut into 3/4-inch chunks (about 2 cups)
  • 2 cloves garlic, peeled, smashed and minced
  • 1/2 medium onion, sliced vertically (about 3/4 cup)
  • 8 ounces sweet potato, cut into 3/4-inch chunks
  • 8 ounces white or yellow potato, cut into 3/4-inch chunks
  • 1/2 cup chicken broth
  • 1/4 cup water
  • 2 dried oregano
  1. Trim any fat from the pork roast and then rub about 1 tsp of dried oregano all over the surface.
  2. Place 1 tsp of olive oil into a large non-stick pan set it over MEDIUM heat. 
  3. Set your oven to 425°F to preheat.
  4. Put the roast in the warm pan and cook it a couple of minutes on each side until browned.
  5. Place the roast on a baking sheet and bake in hot oven about 20 to 25 minutes.
  6. When the roast is cooked through, remove to cutting board and allow to rest for a few minutes until slicing into 18 slices.
  7. Meanwhile, add the other 1 tsp of olive oil to the same non-stick pan and add the potatoes, onion, and garlic, and cook about 6 minutes till the potatoes begin to soften and the onions are lightly browned.
  8. Add the chicken broth and water, and bring to a boil.
  9. Reduce the heat and simmer till the potatoes are almost cooked through. Stir occasionally to prevent sticking.
  10. Add the remaining vegetables and 1 tsp of oregano.  Cook about 5 minutes until the zucchini and the pepper are tender.
  11. Remove from heat and serve with Souvlaki Sauce on the top. Garnish with more oregano if desired.

Souvlaki Sauce

For each serving

  • 2 Tbs fat free plain Greek yogurt
  • 1 clove garlic, peeled, smashed, and minced
  1. Mix together and refrigerate while preparing the roast and vegetables.