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Sous Vide Pork Tenderloin Souvlaki with Tzatziki

Immerse yourself in perfectly cooked, tender, and juicy goodness marinated with aromatic herbs and spices. This Sous Vide Pork Tenderloin Souvlaki with Tzatziki recipe infuses Mediterranean flavors. The exquisite combination of succulent Sous Vide pork tenderloin drizzled with creamy, tangy, and refreshing Greek Tzatziki sauce. Every bite is a delightful symphony of textures and flavors; this dish can transport you to the sunny seashore of Greece.

A plate of Sous Vide Pork Tenderloin Souvlaki with Tzatziki sauce.  There is also greek salad as a side. Garnish with fresh rosemary.

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As a devoted lover of Mediterranean cuisine, the tanginess and herbaceousness of Greek dishes always leave me craving more. I’ve been grilling chicken or pork Souvlaki over an open flame for years, But after discovering the magic of Sous Vide cooking, I changed how I make this recipe forever.  

Combining the best of both worlds, I created a sensational recipe combining traditional grilling with the modern Sous Vide technique. The final result is unbelievable.  The meats retain their juiciness, tenderness, and flavor are all infused into the meat. 

My family has become obsessed, begging for this dish week after week. They love how I pair these delicious skewers on a bed of Mediterranean Yellow rice, then drizzle with garlicky and tangy Tzatziki sauce. Dipping pork tenderloins cubes in homemade Hummus and Baba Ganoush or wrapping it with Pita bread is also great.

So today, I invite you to join me as I share my version of Souvlaki that’s done with Sous Vide.

Recipe Snapshot

EASE: Sous Vide is super easy to manage, and you will be surprised how succulent your pork tenderloin will be.
PROS: Combining the best cooking methods results in flavorful and juicy pork Souvlaki.
CONS: Sous Vide takes a bit longer than grilling.
WOULD I MAKE THIS AGAIN? For sure! I make this dish almost weekly for my family.

What is Souvlaki?

2 plates of sous vide pork tenderloin Souvlaki with Tzatziki sauce, served with pita bread, greek salad, and Mediterranean yellow rice.
  • Souvlaki is a Greek dish that has become a superstar of Mediterranean cuisine, loved by locals and travelers alike. 
  • Traditionally, Souvlaki is made with pork, but you can also find chicken, beef, or lamb versions. The meat is cut into bite-sized pieces and marinated in a magical blend of olive oil, lemon juice, garlic, and a medley of herbs and spices.
  • This marinade gives the meat its irresistible flavor and helps to make it incredibly tender. People would thread pieces of marinated meat onto metal or wooden skewers and cook to perfection over an open flame. 
  • The added char and smokiness flavor take this iconic dish to a new height. Souvlaki is often served with warm, fluffy pita bread, tangy tzatziki sauce, fresh Greek Salad, onions, Mediterranean yellow rice, hummus, Baba Ganoush, and a sprinkle of aromatic herbs.

What is the difference between Souvlaki and Kebab?

While Souvlaki and Kebab share the commonality of featuring grilled or skewered meat, some notable differences exist.  Let’s uncover the differences between these two iconic dishes: 

Souvlaki – Originated from Greece 

A plate of Sous Vide Pork Tenderloin Souvlaki with Tzatziki sauce.  It also served with Mediterranean yellow rice, warm pita bread, and Greek Salad.
  • Marinade: Typically marinated in olive oil, lemon juice, garlic, and various herbs and spices.
  • Types of meat: Small bite-size pieces of marinated meat (Pork, chicken, beef, or lamb)
  • Cooking Method: Skewered and grilled over an open flame.
  • Pairing: Often served on a stick or skewer with warm pita bread, Tzatziki sauce, fresh Greek Salad, Baba Ganoush, Mediterranean yellow rice, hummus, and herbs.
  • Flavor: Mediterranean-inspired flavors with a balance of tanginess from lemon, richness from olive oil, and aromatic herbs.

Kebab – Originated from the Middle East 

  • Marinade: Marinades vary depending on the specific type and regional preferences but can include spices like cumin, coriander, turmeric, or paprika.
  • Types of meat: Can include ground meat or chunks of marinated meat.
  • Cooking Method: Involve grilling ground meat skewers (Kofta Kebab), chunks of marinated meat on skewers (Shish Kebab), and whole roasted or grilled meat.
  • Pairing: Served with various sides such as rice, grilled vegetables, and bread or incorporated into wraps or sandwiches, based on regional variations.
  • Flavor: Diverse flavors based on regional spices and marinades, ranging from aromatic and spicy to savory and tangy.

What is Tzatziki?

A bowl of tangy Tzatziki sauce with Pita bread and fresh peppers. Garnished with Dill and cucumbers.

Head over to my Tzatziki recipe to learn how to make this amazing sauce to pair with this Souvlaki dish.

Tzatziki is a unique Greek sauce that adds a delightful flavor to many Mediterranean dishes.  Think of it like a cool breeze on a summer day; it brings a refreshing and tangy taste to your hot Greek dish. The ingredients are simple, mainly a mixture of plain Greek yogurt, cucumber, lemon juice, herbs, and seasonings.  Tzatziki sauce is versatile; it can be used as a dipping sauce for warm pita bread or grilled souvlaki.  But it also doubles as a cooling agent to naturalize spicy food. Tzatziki is a must-have in your culinary arsenal. Its creamy, tangy, and herbaceous profile adds freshness to any Mediterranean dish. 

What is the benefit of cooking pork tenderloin using the Sous Vide method?

While traditional open-flame grilling offers the advantage of faster cooking and imparting a distinctive smoky char flavor, achieving perfect results without expertise can be challenging. Unless you’re a grilling expert who can precisely control the grill’s temperature, there’s a higher chance of ending up with dry, burnt, overcooked, or chewy meat. 

Here comes the help of Sous Vide precision cooking.  This innovative machine offers a winning combination of these cooking methods for Pork tenderloin Souvlaki enthusiasts. Sous Vide ensures perfectly tender and juicy meat while allowing for deep flavor infusion through marination. 

set of 3 photos showing traditional grilling or searing method can result in dry, tough and overcooked steaks.
these photos showing the benefits of sous vide cooking and how it is done.

Before serving, you will finish the pork tenderloin on the grill to achieve a controlled char and smoky flavor, enhancing taste and visual appeal.

This culinary approach provides the best of both worlds, allowing for precise control over tenderness and flavor infusion while incorporating the desirable grilling qualities.

The result is a mouthwatering dish that showcases the tenderness, flavor, and visual appeal that make Pork tenderloin Souvlaki cooked with Sous Vide and charred on the grill so irresistible.

Why you’ll love this recipe?

This recipe is perfect for busy weeknights, and although there are many components to prepare, they can all be done in just a few minutes. For convenience, Mediterranean yellow rice, hummus, Baba Ganoush, homemade pita bread, and Tzatziki can be made beforehand. The best part is that this dish tastes fantastic even when enjoyed a few days later, making it great for leftovers. Alternatively, you can marinate the protein, freeze it, and cook it later for an easy and delicious meal.

Here are 2 plates of Sous Vide Pork tenderloin Souvlaki served with tangy Tzatziki, Greek salad, Mediterranean rice and pita.  2 people are having this dish for dinner and their hands are picking up one of the skewer.

Ingredients that you’ll need: 

Sous Vide Pork Tenderloin Souvlaki ingredients list.
  • Pork tenderloin: The star of the dish, pork tenderloin is a lean and tender cut that cooks beautifully with Sous Vide, resulting in a melt-in-your-mouth texture.
  • Fresh squeezed lemon juice: Adds a bright and citrusy flavor to the marinade, enhancing the overall freshness of the dish.
  • Red wine vinegar: Provides a tangy and slightly acidic note, balancing the flavors and adding depth to the marinade.
  • Extra virgin olive oil: Helps to tenderize the meat and contributes to a rich and luscious mouthfeel while infusing the pork with its distinctive Mediterranean taste.
  • Minced garlic: Brings a savory and aromatic element to the marinade, elevating the flavor profile.
  • Chopped red onion: It helps to tenderize the meat and infuse it with its aromatic qualities.  It also provides a subtle sweetness and adds depth of flavor to the pork.
  • Dried Mediterranean oregano: A quintessential Mediterranean herb, oregano infuses the pork tenderloin with a savory and earthy taste, complementing the other ingredients perfectly.
  • Dried parsley: Adds a refreshing and herbaceous flavor, contributing to the overall freshness of the dish.
  • Dried thyme: Imparts a subtle and earthy undertone, enhancing the savory notes of the pork tenderloin.
  • Dried rosemary: It adds a savory and aromatic dimension to the dish.  The herbal essence adds depth and a hint of warmth to enhance its flavor profile. 
  • Sweet paprika: It adds a subtle sweetness, mild smokiness, and vibrant color to pork Souvlaki
  • Red chili flakes: Provides a hint of spiciness, adding a kick of flavor that balances well with the other ingredients.
  • Sea salt: Enhances the pork tenderloin’s natural flavors and harmonizes all the ingredients.
  • Black pepper: Adds a mild heat and a touch of complexity, elevating the dish’s overall taste.

Tools that are required for this recipe:

Recipe Substitutions and Variations

Protein substitutions: 

Instead of pork tenderloin, you can use chicken breast or lamb for a different flavor and texture in your Souvlaki.

Here are some recipes from other excellent food bloggers that I think you should try:

No Sous Vide, no problem: 

You can still achieve flavorful results if you don’t have a Sous Vide precision cooker or prefer grilling your pork skewers directly. Simply extend the marination time to 24 hours, allowing the pork to absorb all the flavors. Grill the skewered pork tenderloin until the internal temperature reaches 145F, ensuring a deliciously browned and charred exterior.

How to make Sous Vide Pork Tenderloin Souvlaki with Tzatziki sauce:

Step-by-step instructions on making the Souvlaki Skewers: 

Step 1: Prep the Pork tenderloin:

Start by removing the pork tenderloin from its packaging. Give it a quick rinse under cool water, then gently pat it dry using clean paper towels. Next, trim off the silver lining and any impurities, then carefully cut the tenderloin lengthwise into bite-size cubes, aiming for pieces approximately 1.5 inches by 1.5 inches, and set them aside.

Using a paper towel to pat dry the pork tenderloin after washing it in the sink.
Using a knife to carefully trim off the silver lining on the tenderloin.
Slicing the pork tenderloin in half.
cutting the pork tenderloin in a 1.5 by 1.5 inch cubes.

Step 2: Prep the marinade:

In a large bowl, combine your wet and dry seasonings. Using a whisk, stir and mix the ingredients thoroughly until well incorporated.

pouring Red wine vinegar into the seasoning mixture.
Pouring olive oil into mixture.
Using a whisk to mix in the mixture.

Step 3: Marinade for pork tenderloin:

Place the cut pork tenderloin into the marinade and use your hands to ensure each piece is evenly coated. Transfer the marinated pork into vacuum-sealed or Ziploc bags. Refrigerate the bags for one hour to allow the flavors to infuse into the meat.

a plate of cut pork tenderloin.
Using a tong to place cut pork tenderloin into marinade.
Placing marinade pork tenderloin into ziploc bag.
Pork tenderloin are in ziploc bag and ready to be sous vide.

Step 4: Set up the Sou Vide cooker:

Begin by filling a large pot or Sous Vide container with water, ensuring the water line is sufficient to submerge the Sous Vide precision cooker fully. Attach the Sous Vide precision cooker to the container and set the cooking temperature to 150°F/65°C. 

Step 5: Cook the meat in Sous Vide: 

Once the water reaches the desired temperature, carefully place the bag of marinated pork into the heated Sous Vide water bath using the water displacement method. Allow it to cook for 2 hours, ensuring not to exceed the maximum or go below the minimum cooking time.

(Place 6 to 8 wooden skewers in the water bath.  Refer to the Pro-tip below for more details.)

Dropping a bag of marinaded pork tenderloin unseal and use the water displacement method to allow the heat to remove the air.
Water displacement method: Immersing the bag of food in a water bath unseal and utilizing the heat to remove air.
secure 2 bags of marinated pork tenderloin in the water bath to begin the Sous Vide cooking process.
After the air escapes from the bag, zip it up and secure it with a clip and start cooking.
Setting the Anova precision cooker to 150F to cook the pork tenderloin.
Attached the precision cooker to the container and set the cooking temperature to 150F/65C
Added sous vide cooking balls to help retain the heat from the water bath.
I highly recommend you use these Sous Vide insulating balls to help retain the heat and reduce evaporation.

Step 6: Resting the cooked pork: 

Once your pork cubes have finished cooking in the Sous Vide, carefully remove the bag from the water bath and allow it to cool, and rest for about 5 to 10 minutes. This resting period helps the juices redistribute, resulting in a more flavorful and tender final result.

Step 7: Skewering and grilling:

After the pork cubes are rested, retrieve the soaked skewers from the water bath and thread the cooked pork onto them. For added flavor you can also intersperse some purple onions between the pieces of pork for additional flavor. The skewers can be done on a traditional grill or using a cast-iron grill pan on your stovetop. Simply brown the meat slightly to create grill marks by grilling each side for 1 to 2 minutes. This will impart a delightful char-grilled flavor and appearance to the tender pork skewers.

Threading Sous Vide cooked pork tenderloin onto a wooden skewer.
Showing how skewer are done.
Grilling the skewer on the grill pan.
My Little Tip:

If you’re using wooden skewers, remember to soak them in water before threading the meat to prevent them from burning quickly on the grill. A helpful time-saving trick is placing the skewers inside the sous vide pot while the pork cooks. This ensures the skewers are soaked without extra water, allowing you to accomplish two tasks simultaneously.


2 plates of Sous Vide pork Souvlaki with Mediterranean rice, greek salad, and drizzle with Tzatziki sauce.


Tips & Tricks For This Recipe

1. Avoid skewer mishaps:

Never pre-thread the meat on the skewers and place them inside the sous vide bags. This can lead to the skewers puncturing and breaking the bag, causing the marinated meat to become messy. Always prioritize sous vide cooking first, then skew the meat later for a successful outcome.

2. Quick Marination Boost:

With Sous Vide cooking, overnight marination becomes unnecessary. One hour of marinating is sufficient as the meat will be infused with the marinade during the 2-hour heated water bath. This allows the meat ample time to absorb all the delicious flavors effortlessly.




Storage Tips:

  • Refrigeration: For optimal freshness, refrigerate the Pork Tenderloin Souvlaki in a container for 3 to 4 days.
  • Reheating: To reheat the Pork Tenderloin Souvlaki, I recommend using the microwave for a quick and convenient option. Simply place the leftovers in a microwave-safe dish and heat for about 2 minutes. Reheating on the grill may risk drying out the pork, so microwaving is better for retaining its tenderness.
  • Freezing: I’ve never tried freezing cooked Pork Tenderloin Souvlaki before since the recipe yields a portion size suitable for about 4 people or with leftovers for 2 people. However, if you’re looking to meal prep, you can marinate the pork tenderloin in advance, store it in a ziplock bag, and freeze it. When you’re ready to cook, simply place the frozen marinated pork in the sous vide and extend the cooking time to 3 hours instead of 2. This flexibility is one of the significant advantages of Sous Vide cooking.

FAQs about Sous Vide Pork Souvlaki

Sous Vide technology prevents overcooking and drying out the food, but optimal cooking time is still crucial for the desired texture and flavor.  I recommend cooking the marinaded pork tenderloin in Sous Vide for 2 hours to achieve the best results in this recipe. Cooking for less than an hour may not be sufficient while exceeding 4 hours can lead to a slightly mushy texture as the protein breaks down.  So, it is essential to plan your cooking time accordingly. 

When you grill, to add extra flavor, you can add some wedges of red onions between each piece of meat. Trust me; it brings an extra burst of deliciousness to every bite!

There are many ways to enjoy this pork Souvlaki recipe.  My family’s favorite is turning it into a wrap. We take tender meat, Mediterranean yellow rice, and creamy hummus or Baba Ganoush. We wrap it all up in soft pita bread, and don’t forget to generously drizzle it with some flavorful Tzatziki sauce. Also, it is very refreshing if you add in some Greek salad and garnish with fresh herbs.  It’s a mouthwatering combination you won’t be able to resist!

In Conclusion

This recipe for Sous Vide Pork Tenderloin Souvlaki with Tzatziki is a culinary masterpiece that combines the best of Greek flavors and modern cooking techniques. This succulent dish combines precisely cooked tender pork and tangy, refreshing tzatziki sauce. This dish is perfectly served on aromatic Mediterranean yellow rice blended with herbs and spices.  Whether you choose to grill the skewers or opt for the precise control of Sous Vide, the result is a dish that will delight and transport you to the sun-drenched shores of Greece.  Whether you are hosting a summer barbecue or enjoying a cozy dinner at home, this recipe will be a great choice that everyone will enjoy. 

I hope you will enjoy this dish, Opa! 
Here are 2 plates of Sous Vide Pork tenderloin Souvlaki served with tangy Tzatziki, Greek salad, Mediterranean rice and pita. 2 people are having this dish for dinner and their hands are picking up one of the skewer.

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Sous Vide Pork Tenderloin Souvlaki with Tzatziki sauce on a bed of Mediterranean yellow rice.

Sous Vide Pork Tenderloin Souvlaki with Tzatziki


  • Author: Janice Lalonde
  • Total Time: 2 hours 40 minutes
  • Yield: 4 servings 1x

Description

Indulge in the tantalizing flavors of Sous Vide Pork Tenderloin Souvlaki with Tzatziki! This mouthwatering recipe combines the tenderness of sous vide cooking with the charred goodness of grilling. The succulent pork tenderloin is infused with Mediterranean herbs and spices, while the homemade tzatziki sauce adds a refreshing and tangy touch. This dish is perfect for family dinners or entertaining guests. Get ready to enjoy this delectable Greek masterpiece.


Ingredients

Scale

2 lbs of Pork tenderloin

2 Freshly squeezed Lemon juice or (1/2 Cup of bottled lemon juice)

2 Tablespoons of Red wine vinegar

1/2 a Cup of Extra virgin olive oil

1 Tablespoon of Minced Garlic

1/2 a Cup of roughly chopped Red onion

1 Tablespoon of Dried Mediterranean Oregano

1 Teaspoon of Dried Parsley

1 Teaspoon of Dried Thyme

1 Teaspoon of Dried Rosemary

1/2 Teaspoon of Sweet Paprika

1/2 Tablespoon of Red Chili Flakes

1 Teaspoon of Sea Salt

1/2 Teaspoon of Ground black Pepper


Instructions

Step 1: Prep the Pork tenderloin: 

Start by removing the pork tenderloin from its packaging. Give it a quick rinse under cool water, then gently pat it dry using clean paper towels. Next, trim off the silver lining and any impurities, then carefully cut the tenderloin lengthwise into bite-size cubes, aiming for pieces approximately 1.5 inches by 1.5 inches, and set them aside.

Step 2: Prep the marinade:

In a large bowl, combine your wet and dry seasonings. Using a whisk, stir and mix the ingredients thoroughly until well incorporated.

Step 3: Marinade for pork tenderloin:

Place the cut pork tenderloin into the marinade and use your hands to ensure each piece is evenly coated. Transfer the marinated pork into vacuum-sealed or Ziploc bags. Refrigerate the bags for one hour to allow the flavors to infuse into the meat.

Step 4: Set up the Sou Vide cooker:

Begin by filling a large pot or Sous Vide container with water, ensuring the water line is sufficient to submerge the Sous Vide precision cooker fully. Attach the Sous Vide precision cooker to the container and set the cooking temperature to 150°F/65°C. 

Step 5: Cook the meat in Sous Vide: 

Once the water reaches the desired temperature, carefully place the bag of marinated pork into the heated Sous Vide water bath using the water displacement method. Allow it to cook for 2 hours, ensuring not to exceed the maximum or go below the minimum cooking time.

Step 6: Resting the cooked pork: 

Once your pork cubes have finished cooking in the Sous Vide, carefully remove the bag from the water bath and allow it to cool, and rest for about 5 to 10 minutes. This resting period helps the juices redistribute, resulting in a more flavorful and tender final result.

Step 7: Skewering and grilling:

After the pork cubes are rested, retrieve the soaked skewers from the water bath and thread the cooked pork onto them. For added flavor you can also intersperse some purple onions between the pieces of pork for additional flavor. The skewers can be done on a traditional grill or using a cast-iron pan on your stovetop. Simply brown the meat slightly and create grill marks by grilling each side for 1 to 2 minutes. This will impart a delightful char-grilled flavor and appearance to the tender pork skewers.

Notes

If you’re using wooden skewers, remember to soak them in water before threading the meat to prevent them from burning quickly on the grill. A helpful time-saving trick is placing the skewers inside the sous vide pot while the pork cooks. This ensures the skewers are soaked without extra water, allowing you to accomplish two tasks simultaneously.

For the best Tzatziki sauce, use fresh ingredients. I once substituted dried dill and bottled lemon juice, resulting in an unpleasant taste. Fresh dill and squeezed lemon juice make a significant difference, so ensure all ingredients are fresh when making homemade Tzatziki.

Never pre-thread the meat on the skewers and place them inside the sous vide bags. This can lead to the skewers puncturing and breaking the bag, causing the marinated meat to become messy. Always prioritize sous vide cooking first, then skew the meat for a successful outcome.

With Sous Vide cooking, overnight marination becomes unnecessary. One hour of marinating is sufficient as the meat will be infused with the marinade during the 2-hour heated water bath. This allows the meat ample time to absorb all the delicious flavors effortlessly.

You can still achieve flavorful results if you don’t have a Sous Vide precision cooker or prefer grilling your pork skewers directly. Simply extend the marination time to 24 hours, allowing the pork to absorb all the flavors. Grill the pork until the internal temperature reaches 145F, ensuring a deliciously browned and charred exterior.

  • Prep Time: 90 minutes
  • Cook Time: 70 minutes
  • Category: Entree
  • Method: Sous Vide
  • Cuisine: Mediterranean

Keywords: Greek cuisine, Sous Vide, Pork Souvlaki, Tzatziki, Mediterranean dish, summer grilling, pork skewers

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