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Mix olive oil, lemon zest, lemon juice, garlic, and oregano in a large bowl.
Cut pork tenderloin into 3.75-cm (1½-inch) cubes and add to marinade. Cover and marinate in fridge, about 1 to 2 hours.
Thread pork cubes evenly on large metal skewers. Season with salt and pepper.
Preheat the grill to medium-high.
Grill souvlaki on barbecue, turning once at midpoint.
Cook until pork is just cooked through with hint of pink in centre, or until internal temperature reaches 70°C (158°F), about 5 to 6 minutes per side.
While the pork is cooking, mix together the honey, soy sauce, and mustard in a small bowl for the dipping sauce.
Serve pork cubes in a pita garnished with tomatoes, onion, lettuce, and honey mustard sauce.
Serve with a Greek salad.
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