Pork Tenderloin Souvlaki
This recipe makes 4 servings
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
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
