Photo of Greek-style pork souvlaki with tomato rice salad by WW

Greek-style pork souvlaki with tomato rice salad

Points® value
Total Time
45 min
20 min
25 min
Conjure up sunny days on Greek islands with griddled lemon-and-oregano pork, an olive and tomato rice salad and a generous spoonful of refreshing tzatziki.


Pork loin medallions

4 serving(s)


1 medium, zest grated, then cut into wedges

Oregano, Dried

2 teaspoon(s), level

Black pepper

¼ teaspoon(s)

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

150 g


¼ individual, extra large, deseeded and grated


2 clove(s), crushed

Dill, Dried

1 teaspoon(s), level

White Long Grain Rice, dry

125 g

Cherry Tomatoes

375 g, halved

Sun Dried Tomatoes in Oil

25 g

Olive Oil

1 tablespoon(s), from the sundried tomatoes

Red wine vinegar

2 tablespoon(s)

Oregano, Dried

1 teaspoon(s), level

Red onion

1 small, diced

Chickpeas, cooked

1 can(s), large, drained

Olives, in Brine

40 g, pitted black olives, chopped


  1. Put the pork on a plate. In a small bowl, mix together the lemon zest, oregano, black pepper and some salt. Sprinkle the seasoning all over the pork and set aside.
  2. To make the tomato rice salad, cook the rice to pack instructions, then drain and set aside in a serving bowl. Put 75g of the cherry tomatoes in a mini food processor along with the sundried tomatoes and their oil, the vinegar and oregano. Blitz to a smooth dressing then add to the rice along with the remaining cherry tomatoes and the red onion, chickpeas and olives. Stir until well combined.
  3. Heat a nonstick griddle pan to high and mist the pork all over with cooking spray. Griddle for 2-3 minutes on each side until cooked through. Set aside to rest for 2 minutes while you make the tzatziki, then cut into thick strips.
  4. For the tzatziki, combine the yogurt, cucumber garlic and half of the dill in a small bowl, then season to taste and scatter over the remaining dill.
  5. Serve the rice salad topped with the pork and tzatziki. Drizzle over any juices from the griddle pan, and serve with the lemon wedges on the side.