Pork Souvlaki

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Hot, summer days remind me of vacations past, and this recipe is a nod to many Mediterranean trips over the years.

Also, not having to switch on the stove in hot weather is always a bonus. Pork tenderloin cooks beautifully on the BBQ, and marinating it beforehand gives a perfect result, every time.

The pork can be marinated for 30 minutes, but longer would give more depth of flavour. I try and leave it in the fridge for at least a couple of hours, and bring it to room temperature before cooking.

I paired the grilled pork with a colourful Greek Salad, and have included the recipe here.

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Pork Souvlaki

Pork Souvlaki

Servings: 6

Ingredients

• 2 pork tenderloins, roughly 1lb each

Marinade

• 1/4 cup extra virgin olive oil

• 1/4 cup lemon juice

• 2 tbs minced garlic

• 1 tbs salt

• 1 tsp freshly ground pepper

• 1 tbs dried oregano

• 1 tsp dried dill

• 1 tsp dried mint

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Instructions

1. Combine all marinade ingredients in a large ziplock bag, and mix well.

2. Add the pork tenderloins and ensure the meat is covered with the marinade.

3. Seal the bag, making sure all the air is removed.

4. Place the bag on a plate and rest in the fridge for at least 30 minutes and up to 3 hours.
   Note: these bags often leak, so the plate saves on clean up afterwards.

5. Preheat grill and cook meat to your preference. I use a thermometer to test pork, and cook to an internal temperature of 63°C (145°F).

6. Cover and leave to rest for 10 minutes.

7. Slice and serve.

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