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
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
