This recipe is based on the traditional Greek way of making and serving souvlaki-- with fresh ingredients and grilled to perfection!
|1||Maple Leaf Prime® Pork Tenderloin|
|2||Cloves garlic, minced|
|1 tsp||Dijon mustard|
|1/4 tsp||Salt & pepper|
|1 tsp||Dried oregano|
|1 tsp||Lemon juice|
|1/3 cup||Red wine vinegar|
|1 cup||Olive oil|
REMOVE any silver skin from the pork tenderloin using a sharp knife. Cut the tenderloin into 1” (2.5 cm) cubes. Place in a shallow dish or re-sealable plastic freezer bag.
WHISK together the remaining ingredients and pour ¾ of the marinade over the pork cubes. Massage to coat and refrigerate for at least 30 minutes or up to 4 hours. Reserve the additional marinade for use later as a marinade or a salad dressing.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Thread the pork onto skewers. Place on the grill and cook, turning occasionally for 15-20 minutes or until evenly char-grilled and the internal temperature has reached 160°F (71°C).
If using wooden skewers, soak in water for 30 minutes to prevent burning.
Serve with Greek salad, grilled pita bread and tzatziki.
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