Pork Tenderloin Souvlaki

By The Canadian Living Test Kitchen

Tested till perfect

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Pork Tenderloin Souvlaki

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 463463 cal
pro 46 g46g pro
total fat 10 g10g total fat
sat. fat 4 g4g sat. fat
carb 44 g44g carb
fibre 3 g3g fibre
chol 100 mg100mg chol
sodium 863 mg863mg sodium
potassium 910 mg910mg potassium
% RDI: -
calcium 1414 calcium
iron 2828 iron
vit A 1212 vit A
vit C 2222 vit C
folate 4949 folate
  • Preparation time: 12 minutes Stand 10 minutes
  • Cook time : 12 minutes
  • Total time : PT12M
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 pork tenderloins 1-1/2 lb pork tenderloins
  • 2 tbsp lemon juice 2 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
  • 1 large clove garlic , minced1 large clove garlic, minced
  • 1/2 tsp dried oregano 1/2 tsp dried oregano
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 2 plum tomatoes , sliced2 plum tomatoes, sliced
  • 1/2 red onion , sliced1/2 red onion, sliced
  • 1 cup shredded romaine lettuce 1 cup shredded romaine lettuce
  • 4 Greek-style pocketless pitas 4 Greek-style pocketless pitas
  • Tzatziki:
  • 1 cup shredded cucumber 1 cup shredded cucumber
  • 1/2 tsp salt 1/2 tsp salt
  • 3/4 cup Balkan-style plain yogurt 3/4 cup Balkan-style plain yogurt
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 2 tbsp chopped fresh dill , (optional)2 tbsp chopped fresh dill, (optional)
  • 1 tbsp lemon juice 1 tbsp lemon juice

Preparation

Tzatziki: Mix cucumber with sa< 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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