Sunday, 1 May 2016

Pork Souvlaki

Pork tenderloin was on sale a couple weeks ago, so we had it in the freezer. I recently moved some of the cookbooks that were remaining at my condo (that I just sold) to the house, and was flipping through Stefano Faita's cookbook and I happened across a pork souvlaki recipe. That sounded like the perfect way to enjoy the tenderloin we bought! Side note: Stefano Faita's cookbook is full of awesome (and easy) recipes, so I suggest checking it out. Don't forget that your local library has cookbooks!

Makes 8 souvlaki skewers

Ingredients

1.0 kg pork tenderloin
1/3 cup extra virgin olive oil
1 tbsp dried oregano
3 garlic cloves, minced
Zest of 1 lemon
Juice of 2 lemons
Black pepper

Additional items:
8 large bamboo skewers, soaked in water for at least 30 minutes before assembling
Tzatziki, for dipping

Directions

In a small bowl, combine olive oil, oregano, garlic, lemon zest, lemon juice, and black pepper.

Slice pork tenderloin into cubes, and place in a large bowl. Pour olive oil mixture over pork, and toss to coat. Cover bowl with plastic wrap and marinate in the fridge for 1 to 2 hours.

Place bamboo skewers in water and allow to soak for at least 30 minutes.

Remove skewers from water, and put 6 cubes of marinated pork on each.

Grill for 5 to 6 minutes on each side, until browned.

Serve souvlaki with tzatziki for dipping.

Nutrition (per 1 souvlaki)

Calories 254
Fat 12.9g
Saturated fat 2.7g
Carbohydrates 0.7g
Protein 32.8g

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