Monday, April 11, 2011

Girl Meets Grill

I love pork tenderloin because it is as lean as chicken breast and is a nice change of pace (you know, pork is The Other White Meat!).  This is a recipe that I use when I want to go Greek.



Pork Souvlaki
(click here to print)


1 large lemon, juiced (save the zest for another use if you want)
1/4 cup olive oil
1/4 cup low-sodium soy sauce
1 tsp. dried oregano
3 cloves garlic, minced
2 lbs. pork tenderloin, cut into 1-inch cubes

2 medium yellow onions, cut into 1-inch pieces
1 green or red bell pepper (or some of both), cut into 1-inch pieces

In ziptop bag, combine lemon juice, oil, soy sauce, oregano and garlic.  Swish to combine.  Add pork cubes and let marinate in refrigerator for at least 2-3 hours.  (I let it marinate all day and grill that evening.)  Soak bamboo skewers in water for at least 30 minutes

Remove the pork from the marinade and set aside.  Boil the marinade for about 5 minutes to kill any bacteria because you want to use this to baste the kabobs.  Thread pork, peppers and onions onto bamboo skewers, alternating meat with veggies to make an attractive presentation.  Preheat grill to medium-high heat.  Cook for 10-15 minutes or to desired doneness.  Baste occasionally and turn skewers frequently for even cooking. You do not want to overcook pork tenderloin or it will be dry.



Serve in pita bread with tzatziki sauce.  Heck, throw some feta cheese and tomatoes in there, too, if you want.  You could also eat this in a tortilla, but then we might have a new hybrid cuisine called Continental Con-Fusion!

Tzatziki Sauce

1 cup lowfat plain yogurt, drained (see directions below) OR Greek yogurt
1 large cucumber, peeled and finely chopped
1 or 2 cloves garlic, minced
1/2 T. lemon juice
1 tsp. dried dill (or 1 Tbsp. fresh, if you have it)
1/2 tsp. kosher salt or to taste

Line a sieve with cheesecloth or a couple layers of paper towels, dump in yogurt, place over a bowl, and allow to drain in refrigerator several hours or overnight.  The purpose of this step is to remove as much water as possible from the yogurt.  If you use Greek yogurt, you can skip this step.

Squeeze as much water as possible from the cucumber (I use a clean dish towel).  Combine with the yogurt, garlic, lemon juice, and dill.  Let the flavors marry in the refrigerator while the pork is marinating.  Serve with the pork tenderloin.


So good, and so good for you!  Opa!

Linking this to:

Hunk of Meat Mondays

 

4 comments:

Paula {Salad in a Jar} said...

LOL, we have lots of Continental Con-fusion at my house. Everything seems to end up with jalapenos on it.

This looks great for a summer cookout.

Lark (SparkyLarky) said...

This is right up my "GRILL" :)

YUM! Come join us over at "Made it on Monday"..a WEEKLY RECIPE LINK PARTY I host on my blog:

http://larkscountryheart.blogspot.com

*link up every WED.-SAT.*

hope to see you soon!

Leah @ Beyer Beware said...

Yummy! I wish you were my next door neighbor. Your food looks amazing! Thanks for linking up to Hunk of Meat Monday.

Kristin said...

i featured this recipe on my 5 friday favorites! :D

http://delightfullydowling.blogspot.com/2011/04/5-favorites-friday_15.html