Pork Tenderloin Souvlaki Pork Tenderloin Souvlaki

Pork Tenderloin Souvlaki IMAGE Image by: Pork Tenderloin Souvlaki IMAGE Author: Canadian Living

Try this Greek takeout favourite at home! The tzatziki also makes a wonderful, cool dip on its own–pair it with toasted pita wedges and crunchy fresh vegetables.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

Pork Souvlaki:
Tzatziki:

Method

Tzatziki: In small colander, mix cucumber with salt; let stand for 10 minutes. Squeeze out liquid. Mix together cucumber, yogurt, garlic, dill (if using) and lemon juice. Refrierate until reader to use.

Pork Souvlaki: While cucumber is draining, 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. Let stand for 10 minutes. (Make-ahead: 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.

To Finish: Serve pork, tomatoes, onion, lettuce and tzatziki on pitas.

Tip from The Test Kitchen: You can substitute cubed boneless skinless chicken breast or thigh for the pork. Just cook it a little longer, until it's no longer pink inside and the juices run clear when the meat is pierced.

Nutritional facts Per serving: about

  • Sodium 863 mg
  • Protein 46 g
  • Calories 463.0
  • Total fat 10 g
  • Potassium 910 mg
  • Cholesterol 100 mg
  • Saturated fat 4 g
  • Total carbohydrate 44 g

%RDI

  • Iron 28.0
  • Folate 49.0
  • Calcium 14.0
  • Vitamin A 12.0
  • Vitamin C 22.0
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Pork Tenderloin Souvlaki

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