Go Back
–+ servings

Sheet Pan Pork Souvlaki with Cheesy Naan

Juicy pork tenderloin marinated in a fresh yogurt sauce, baked and served on a warm, cheesy Naan.
Print Recipe Pin Recipe
Course: Main Course
Keyword: greek, pork, sheet pan
Servings: 4
Author: Hailey McCluskey

Ingredients

For the Pork:

  • 2 pork tenderloins cubed
  • ¼ cup olive oil
  • ½ minced onion
  • ½ cup plain Greek yogurt
  • Juice of ½ a lemon
  • Fresh dill
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper

For the Cheesy Naan

  • ½ cup warm water
  • 2 tsp dry active yeast
  • 1 tsp honey
  • 2¼ cup all purpose flour
  • 2 tbsp olive oil
  • ½ cup Greek yogurt
  • grated mozzarella cheese about 1 cup, divided

Instructions

For the Pork:

  • Cube pork tenderloin into bite-sized pieces.
  • In a large bowl, add all marinade ingredients to a bowl and toss pork in the mixture until evenly coating meat. Cover with cling wrap and refrigerate for up to 12 hours, at least 2.
  • Spread evenly on a lined baking sheet and bake at 425F for about 25-30 mins, ** internal temperature of Pork loin should be cooked to 145F.
  • Broil for an additional 2-3 minutes for crispy edges. Assemble pork onto cheesy naan & top with fresh cucumber, tomato and red onion.

For the Naan:

  • In a small bowl, combine warm water, yeast & honey Stir until sugar is dissolved and let stand for 5-10 mins until foamy.
  • In a large bowl add the flour and create a well. Add yogurt, olive oil and proofed yeast mixture to the center and mix to combine. Transfer to a cleaned surface to continue combing with your hands until a dough forms.
  • Return the dough bowl to a now oiled bowl and cover with plastic wrap. Let it rise for 1 hour. Transfer back onto cleaned surface and divide into 6-8 equal pieces. Roll out each piece until flat and the desired size of your naan.
  • Sprinkle roughly 1½ tbsp of mozzarella cheese in the center of each dough piece, bring the edges to the center and pinch to seal the cheese in the center of the dough. Squeeze the dough ball tightly with your hands to release any trapped air and roll out once more until about ½" thick.
  • In a lightly oiled cast iron skillet over medium high heat, add the rolled naan dough and flip once bubble and browned in some spots underneath. It may take a try or two to get comfortable with your heat setting and how long you allow them to cook.