What’s for dinner? Such a simple question and yet, it strikes terror in our hearts almost daily. I have a confession to make—and that is sometimes I hate that question as much as you do. I know, I write about food and love to develop new recipes. But, when stuck between a rock and a hard spot (you know–hunger pangs with time pressing in,) I turn to a few, same old tried and true recipes. Do you do that too? Worst of all, those same old familiar ones get boring—but this one just never bores me.

Pork with lots of garlic and oregano with pita bread is one of my favorite recipes. It is my version of a Greek inspired fast food—souvalaki, and I make it with the traditional foods and flavors but then, just cause it is me, add more veggies than the classic recipe and love every bite. It sounds so very exotic, but really, it uses every day foods, so that makes it easy to do–even when you can’t think of what else to do. It is best to marinate the meat–and several hours or even overnight as that adds more flavor then marinating just an hour–but do what you can.

This winter, in my part of the country, it has been incredibly mild, so you will find me outside grilling many nights. I know sooner or later, the cold and ice will keep me indoors –but never fear—this recipe is such that I can do the whole thing in a skillet on the stove or out on the grill. Easy, no-brainer, year-round food. That makes it tried and true in my book. How about yours?

Souvlaki Pork

1 1/2 pounds boneless pork sirloin roast
5 tablespoons olive oil, divided
3 tablespoons lemon juice
1 tablespoon red wine vinegar
4 cloves garlic, minced
1 tablespoon oregano leaves
Salt and pepper to taste
1 red pepper, seeded and cut into thin strips
1 red onion, thinly sliced
Warm pita breads, quartered
Tzatziki sauce, see below
Shredded romaine lettuce, optional

Cut pork into 3/4-inch cubes and place in a zip-top bag. Add 4 tablespoons olive oil, lemon juice, red wine vinegar, garlic, oregano salt and pepper. Seal bag and squeeze to evenly coat pork. Refrigerate several hours or overnight.

Drain and discard marinade. Thread pork cubes onto skewers. Preheat grill to medium-high, or allow coals to burn down to white ash. Grill skewers in a covered grill 6 to 7 minutes or until pork is well browned and just slightly pink in the center, turning to cook evenly. Remove from grill, cover and allow to stand 5 minutes.

Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Add red pepper and red onion and cook, stirring frequently, 7 to 9 minutes or until vegetables are done as desired.

Serve pork and vegetables with tzatziki sauce and accompany with warm pita and shredded romaine, if desired.

Makes 4 to 6 servings

Skillet method: Heat a large skillet over medium-high heat. Pour meat, with any marinade mixture into the skillet. Cook, stirring frequently, 10 to 14 minutes, or until liquid has evaporated, meat is well browned and meat is just slightly pink in the center. Remove from skillet and keep warm. Add oil and vegetables to skillet and cook as directed. (Note: meat may also be cooked in a grill pan or follow manufacturer’s directions and cook on an indoor grill.

Tip: Pork sirloin roast is readily available at grocery stores and is an ideal cut for this dish as it has a great balance of lean with a little fat for flavor. You can use other pork cuts, such as loin or a well-trimmed Boston Butt. Especially if you choose a lean piece of pork loin, cook just until the pork is slightly pink, as it will taste dry if overcooked.

Tip: Not all pita bread is equal. Be sure to purchase the freshest, softest pita bread you can find. In my area, that means a quick stop at The Olive Bakery and Café where the pita is absolutely perfect.

Tzatziki Sauce

1 carton (6 ounces) plain Greek yogurt
1/2 cucumber, not peeled and shredded
Juice of 1 lemon
2 cloves garlic, minced
Salt and pepper, to taste

Combine all ingredients in a small bowl. Stir well.

Makes about 1 cup