Posts Tagged 'pork tenderloin'

Pork Souvlaki

Pork Soulvaki6093

Pork Souvlaki

Easy to make and always delicious, kabobs are the perfect way to serve up a dinner hot off the grill. For a little something different, try the traditional Greek kabob pork souvlaki. In this recipe that is simpler than it sounds, a lemony marinade transforms ordinary pork tenderloin into a traditional Greek dish with a bright and fresh flavor that is truly delicious.

The classic Greek ingredients of oregano, lemon, and garlic give these grilled pork kabobs their signature flavor. Even though this marinade is made with simple ingredients, it infuses loads of flavor into the meat because of the large amount of acid from the lemon juice. Typically there is a general rule not to marinate meat with so much acid for too long, but from my experience, letting the pork marinate overnight just makes it all the more better. If short on time, you will still get delicious results by marinating the pork for less time. That said, allow the pork to marinate at least a minimum of one hour before cooking.

Kabobs make an easy weeknight meal since they can be prepared in advance and thrown on the grill when you are ready. As an added bonus, these smaller cuts of meat cook quickly. I prefer to use metal skewers when grilling kabobs because they are no fuss. If using bamboo skewers, be sure to soak them in water for at least 30 minutes prior to using to prevent the wood from burning.

Traditionally pork souvlaki is served wrapped in pita bread and then topped with a variety of condiments such as lettuce, tomato, onion, and tzatziki sauce. Instead of this classic pita sandwich version, I often serve these kabobs as a main course over a bed of basmati rice with a small Greek salad and some grilled pita on the side.

Cook them on an outdoor grill or indoors on a grill pan, depending on what’s easier for you.

Enjoy!

Pork Souvlaki

1/4 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, minced
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
Skewers (if using bamboo, soak in water for 30 minutes)

In a shallow nonreactive dish just large enough to hold the pork in a single layer, combine the lemon juice, vinegar, olive oil, oregano, and garlic. Place the pork in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 30 minutes and as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork from the marinade and shake off the excess. Discard the marinade. Season with salt and freshly ground black pepper to taste. Thread the pork cubes onto a skewer.

Place the skewers on the grill. Close the lid and cook, turning once or twice, until they are well browned on all sides and cooked through, about 8 to 12 minutes total.

Serves 4.

Cooking Tip: Tzatziki is a cucumber-yogurt sauce that is traditionally served alongside Greek dishes. To make this condiment, combine 2 cups plain Greek yogurt, 1 cup finely diced cucumber, 1 minced clove of garlic, 2 tablespoons freshly squeezed lemon juice, and 1/4 cup chopped fresh dill.

Recipe from Simply Grilling by Jennifer Chandler.

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Sliced Apricot Pork Tenderloin Sandwiches with Apricot Mustard

This is a great appetizer for a dinner cocktail party. The pork tenderloin cooks quickly and the apricot preserves with Honey Dijon mustard add just the perfect touch of sweetness.

Sliced Apricot Pork Tenderloin Sandwiches with Apricot Mustard
Adapted from Simply Suppers by Jennifer Chandler

For the Pork Tenderloin:
1 pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup apricot preserves
2 dozen yeast rolls

For the Apricot Mustard:
3/4 cup apricot preserves
2 tablespoons French’s Honey Dijon Mustard

To prepare the Pork Tenderloin: Preheat the oven to 395 degrees.

Rinse the pork tenderloin and pat it dry with paper towels. Generously season with salt and pepper. In a large cast-iron or oven-proof skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Sear the tenderloin until well-browned on all sides, about 3 minutes per side. Brush 3/4 cup of apricot preserves over the top and place the tenderloin in the oven to finish cooking, about 15 to 20 minutes. Transfer the tenderloin to a cutting board with a well. Cover loosely with foil and let the pork rest about 5 minutes before thinly slicing.

To make the Apricot Mustard: In a small bowl whisk together the apricot preserves and Honey Dijon mustard until well combined. Cover and refrigerate until ready to use.

To assemble: Place a slice of pork tenderloin garnished with a spoonful of Apricot Mustard on each roll.

Serves 10 to 12.

Cooking Tip: If you are unsure if the pork (or any other meat) is fully cooked, use a meat thermometer. Pork is safe to eat when it is cooked to an internal temperature of 155 to 160 degrees.


Jennifer Chandler

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