Pork Tenderloin Souvlaki

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 4 ratings.
Pork Tenderloin Souvlaki

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 463
pro 46 g
total fat 10 g
sat. fat 4 g
carb 44 g
fibre 3 g
chol 100 mg
sodium 863 mg
potassium 910 mg
% RDI: -
calcium 14
iron 28
vit A 12
vit C 22
folate 49
  • Preparation time: 12 minutes Stand 10 minutes
  • Cook time : 12 minutes
  • Total time : PT24M
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-1/2 lb 1-1/2lbpork tenderloinpork tenderloins
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1large clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2plum tomatoplum tomatoes, sliced
  • 1/2 1/2red onionred onions, sliced
  • 1 cup 1cupshredded romaine lettuce
  • 4 4Greek-style pocketless pitas
  • Tzatziki:
  • 1 cup 1cupshredded cucumber
  • 1/2 tsp 1/2tspsalt
  • 3/4 cup 3/4cupBalkan-style plain yogurt
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchopped fresh dill, (optional)
  • 1 tbsp 1tbsplemon juice

Preparation

Tzatziki: Mix cucumber with salt; let stand for 10 minutes. Squeeze out moisture. In small bowl, mix cucumber, yogurt, garlic, dill (if using) and lemon juice.

Meanwhile, trim and cut pork into 1-inch (2.5 cm) cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Marinate for 10 minutes or cover and refrigerate for up to 6 hours.

Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Remove from skewers. Serve with tomatoes, onion, lettuce and tzatziki on pitas.

Source : Canadian Living Magazine: June 2010

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