Greek Pork Souvlaki
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
3917 kcal
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Course
Main Course
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Cuisine
Greek
Greek Pork Souvlaki
Description
Greek Pork Souvlaki highlights pork tenderloin cut into 1-inch cubes and marinated in a mixture combining white wine vinegar, extra virgin olive oil, minced garlic, Dijon mustard, dried oregano, fresh rosemary, sweet paprika, and fresh black pepper. The marinade softens the meat and imparts herbaceous and tangy flavors, with sea salt seasoning enhancing taste. The recipe involves removing silver skin and excess fat to ensure tenderness and grilling the pork over high heat for a quick sear without drying out the meat.
The finishing step involves skewering the marinated pork cubes, optionally soaking wooden skewers before grilling. The skewers develop a nicely charred exterior with juicy, tender meat inside, thanks to the recommended internal temperature of 145°F for safe doneness without overcooking.
This souvlaki is suitable as a main dish served alongside lemon wedges and grilled red onions, adding brightness and balance to the meat. It can complement side dishes such as tzatziki, warm pita, or a light vegetable salad, fitting well within Mediterranean-inspired meals.
To maintain juiciness, it is advised not to overcook the pork and to prepare the marinade in advance, allowing the pork to soak in flavors overnight if possible. Using a sufficiently hot grill is key to achieving the desired sear and preventing sticking.
Ingredients
- 1 1/2 pounds pork tenderloin
- 3 tablespoons white wine vinegar
- 5 tablespoons extra virgin olive oil
- 6 garlic minced, medium cloves
- 1 Dijon mustard teaspoon
- 2 teaspoons oregano dried
- 1 1/2 teaspoons rosemary minced, fresh
- 1 teaspoon paprika sweet
- 3/4 teaspoon black pepper freshly ground
- 1 1/2 teaspoons salt sea salt
- 1 red onion medium
- neutral oil for grilling
- 1 lemon medium
Instructions
- Prepare the tenderloin: Use paper towels to grab the silver skin and pull it away from the tenderloin. With a boning knife or small knife, trim off any remaining big pieces of fat. Slice the tenderloin first into medallions, about 1-inch thick. Then slice the medallions into bite-sized cubes, about 1-inch.
- Make the marinade: In a large bowl or zip lock bag, combine the white wine vinegar, olive oil, garlic cloves, mustard, oregano, rosemary, paprika, and black pepper.
- Marinate the pork: Add the pork and toss well to combine. Cover or seal and refrigerate for at least two hours. If you have the time, allow the meat to marinate overnight. (During that time the color of the meat will get lighter, because of the vinegar.)
- Get ready: Remove the bowl from the refrigerator about 30 minutes before you are ready to grill. If you are using wooden skewers, soak them in water for 30-40 minutes so they do not burn on the grill. (If you are using metal skewers, skip that step.)
- Skewer: Slice the onion into quarters and pull apart the layers. Thread the marinated pork through the skewers, alternating with red onion pieces. Depending on the size of the skewers you are using, the quantity of meat will be enough for 4 large or 6 smaller skewers.
- Grill: Season the meat with the sea salt and brush everything with the remaining marinade. Grill for about 4 minutes per side, turning to ensure a nice color on all sides. When the meat is done it should have solid grill marks and an internal temperature of 145° F.
- Rest: Remove the skewers from the grill and place them on a serving platter. Cover them loosely with foil and allow them to rest for 4-5 minutes.
- Serve: Slice the lemon in half and squeeze on some fresh lemon juice. Serve.
Notes
- The pork tenderloin should be cooked to a minimum internal temperature of 145°F to stay juicy and safe to eat.
- Grill the souvlaki over high heat for a quick sear, avoiding overcooking that results in dryness.
- Soak wooden skewers in water before grilling to prevent burning; metal skewers do not require soaking.
- Marinate the pork for at least two hours and up to overnight to deepen flavor and tenderize the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3917 kcal
% Daily Value*
| Calories | 391.7kcal | 20% |
| Carbohydrates | 7.8g | 3% |
| Protein | 36.2g | 72% |
| Fat | 23.8g | 37% |
| Saturated Fat | 4.5g | 23% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 15.1g | 76% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110.6mg | 37% |
| Sodium | 967.6mg | 40% |
| Potassium | 798.3mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 276.9IU | 6% |
| Vitamin C | 17.8mg | 20% |
| Calcium | 52.1mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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