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Grilled tenderloin with tzatziki and white onions

Grilled tenderloin with tzatziki and white onions

4 servings

A burger for the Greek at heart - our recipe for Grilled tenderloin with tzatziki and white onions is a lovely handful of Mediterranean flavours. Grilled pork with lemon, tomatoes and white onions and of course the cool garlic, cumin, cucumber and mint yoghurt will make every single bite taste like summer.

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  • 4 tenderloin steaks, approx. 600g
  • 3 tbsp summer love rub
  • 125 g Castello® Blue Cheese Slices
  • ½ cucumber
  • 3 tbsp chopped mint
  • 250 ml drained yogurt
  • 1 tsp cumin
  • 3 small lemons
  • 1 white onion
  • 1 beef tomato
  • 1 head iceberg lettuce
  • 4 hamburger buns


Tenderloin is the best meat for barbecuing; delicious, succulent and easy to work with. The grilled lemons add a natural sweetness.

Rub the meat with the spice mixture. Peel the cucumber, slice it in half lengthwise and remove the seeds. Coarsely grate the cucumber and squeeze out the liquid. Combine with the yoghurt, herbs and cumin. Barbecue the steaks on high heat, turning them over often so they don’t burn. Cover with the Castello Blue Cheese Slices and let it melt. Slice the lemons in half and grill them with the flesh side down. Peel and slice the onion. Slice the tomato. Rinse and chop the lettuce. Toast the buns. Press juice from the grilled lemons over the steaks then top each bun with steak, lettuce, onion and tomato. Serve with the tzatziki.