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Preparation time
15 minutes
Total time:
1 hour 25 minutes
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Ingredients
Pork souvlaki
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60 mL (¼ cup) olive oil
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7 mL (1 ½ tsp.) lemon zest (about ½ lemon)
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30 mL (2 tbsp.) lemon juice (about ½ lemon)
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2 large garlic cloves, chopped
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10 mL (2 tsp.) fresh oregano, chopped
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2 pork tenderloins, about 360 g (¾ lb.) each
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To taste, salt and freshly ground pepper
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4 large metal skewers
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4 Greek-style pitas
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1 tomato, diced
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½ red onion, sliced into thin rounds
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4 romaine lettuce leaves, whole or minced
Honey mustard sauce
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60 mL (¼ cup) honey
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30 mL (2 tbsp.) reduced-sodium soy sauce
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30 mL (2 tbsp.) Dijon mustard
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Directions
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Mix olive oil, lemon zest, lemon juice, garlic, and oregano in a large bowl.
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Cut pork tenderloin into 3.75-cm (1½-inch) cubes and add to marinade. Cover and marinate in fridge, about 1 to 2 hours.
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Thread pork cubes evenly on large metal skewers. Season with salt and pepper.
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Preheat the grill to medium-high.
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Grill souvlaki on barbecue, turning once at midpoint.
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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.
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While the pork is cooking, mix together the honey, soy sauce, and mustard in a small bowl for the dipping sauce.
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Serve pork cubes in a pita garnished with tomatoes, onion, lettuce, and honey mustard sauce.
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Serve with a Greek salad.
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