Tzatziki with pork tenderloin, red onion and tomato salad

Tzatziki with pork tenderloin, red onion and tomato salad

Recipe by Marianna Leivaditaki


Prep time


Cooking time


Total time






  • 300g of pork tenderloin

  • 100g Greek yoghurt

  • 1 small cucumber

  • 2 cloves of garlic, crushed

  • 1tsp of white wine vinegar

  • tbsp extra virgin olive oil

  • 1tsp of toasted ground cumin

  • 1 small red onion

  • 1 medium red tomato

  • 1tsp of dried oregano

  • Sea salt and pepper


  • Trim any excess fat from the tenderloin and cut it into 1cm thick discs; put to one side.
  • Grate the cucumber using the coarse holes on a box grater, sprinkle with some salt and place in a colander to get rid of excess water.
  • Finely slice the red onion and tomato and season with olive oil, oregano, salt and pepper. Leave the salad in a bowl to marinate.
  • To make the tzatziki, squeeze the grated cucumber with your palms and transfer to a new bowl. Add the yoghurt, crushed garlic, vinegar, olive oil and season with salt and pepper and let it sit for a while.
  • To serve, place a non-stick pan over high heat. Season the pork with the cumin, salt, pepper and a drizzle of olive oil. When the pan is hot add the pork and cook on both sides until lovely and brown. This will not take more than 2-3 minutes in total.
  • Spread the tzatziki on a plate and arrange the pork fillets over the top. Sprinkle the tomato and onion salad over this and serve.