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
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
8 large bamboo skewers, soaked in water for at least 30 minutes before assembling
Tzatziki, for dipping
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)
Saturated fat 2.7g