Pork Souvlaki with Zucchini and Lemon Rice
In the UK: Pork Souvlaki with Courgette and Lemon Rice
- 44 mintotal time
- $2.96£2.42a serving
- 609555calories
- 3942 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Lemon, garlic and oregano pork pieces roasted with red onion and tomatoes, with lemony rice.
Ingredients
Serves 4.
- 1.25 lb pork tenderloin, cut into bite-sized chunks
- 2 lemons
- 3 garlic cloves, finely grated
- 2 zucchini, cut into thick half-moons
- 1 red onion, cut into wedges
- 9 oz cherry tomatoes
- 1½ cups long-grain white rice
- ½ bunch parsley
- 2 tsp dried oregano
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Mix the zest of 1 lemon and the juice of half of it with the garlic, the dried oregano, 2 tablespoons of the olive oil and a good pinch of salt and black pepper. Toss the pork in half of this mixture. Wash your hands after handling the raw meat.
- Toss the zucchini, red onion and cherry tomatoes with the rest of the mixture on a large baking tray and roast for 8 minutes.
- Meanwhile, rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Using tongs, add the pork to the tray in a single layer and roast for 12–14 minutes, until browned and the thickest piece reaches 145°F. For anyone pregnant, cook until no pink remains (160°F). Rest for 3 minutes on the tray.
- Fork the juice of the other half of the zested lemon, the rest of the oil and the parsley, chopped, through the rice. Wash the tongs before using them to serve. Serve with the pork and vegetables and the second lemon cut into wedges.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 600 g pork fillet (tenderloin), cut into bite-sized chunks
- 2 lemons
- 3 garlic cloves, finely grated
- 2 courgettes, cut into thick half-moons
- 1 red onion, cut into wedges
- 250 g cherry tomatoes
- 300 g long-grain rice
- ½ bunch parsley
- 2 tsp dried oregano
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Mix the zest of 1 lemon and the juice of half of it with the garlic, the dried oregano, 2 tablespoons of the olive oil and a good pinch of salt and black pepper. Toss the pork in half of this mixture. Wash your hands after handling the raw meat.
- Toss the courgette, red onion and cherry tomatoes with the rest of the mixture on a large baking tray and roast for 8 minutes.
- Meanwhile, rinse the rice and put it in a saucepan with 600 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Using tongs, add the pork to the tray in a single layer and roast for 12–14 minutes, until browned and the thickest piece reaches 63°C. For anyone pregnant, cook until no pink remains (71°C). Rest for 3 minutes on the tray.
- Fork the juice of the other half of the zested lemon, the rest of the oil and the parsley, chopped, through the rice. Wash the tongs before using them to serve. Serve with the pork and vegetables and the second lemon cut into wedges.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 609 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 74 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sodium | 100 mg |
| Calories | 555 |
|---|---|
| Protein | 42 g |
| Carbohydrate | 73 g |
| Fat | 13 g |
| Fibre | 4 g |
| Sodium | 71 mg |
Worked out from the ingredients, 473 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.96 a serving in the US (range $2.26–$3.92) and £2.42 in the UK (range £1.85–£3.20). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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