Once marinated, the pork takes minutes to cook and with some fresh vegetables or prepareared salads, you can have a meal on the table in under 15 minutes. I like to have everything ready to go so that dinner time is a simple affair of grilling the pork and warming the pita. This is particularly handy if you’re feeding a lot of people, have the salads layed out so people can serve themselves while you prepare the pork.
The yoghurt and spice marinade adds a really nice acidity and a little bit of fattiness to this delicious, lean cut of meat. For garnishes, I added a tabbouleh for some brightness and a red pepper hummus but would be just as delicious kept simple with a few slices of tomato and sliced onions.
This recipe was created for a video series in collaboration with FoodBlog Malta. To check out the video series click the link here. The dish was originally put together with lamb fillets instead of pork but I couldn’t find any quality local lamb at the time of putting this recipe together (and pork tenderloin is a personal favourite of mine),