Thursday, April 15, 2010

Pork Tenderloin Souvlaki

It's Greek night!

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in an air tight container. (Mason jars work great for this!)

Pork Tenderloin Souvlaki:

1/2 cup balsamic vinegar
Juice of 1 fresh lemon juice
1 tbsp Greek seasoning (as above)
1 lb pork tenderloin

1. Prepare your tenderloin by trimming off the excess fat and silver skin from the underside.

2. Mix all marinade ingredients in a small bowl. Pour into a resealable plastic Ziplock bag. Add tenderloin to the bag and seal. Massage marinade into the pork. Refrigerate for at least 1 hour.

3. When pork is done marinating, pre-heat oven to 400 degrees F.

4. Place pork in a large, pre-heated skillet and quickly sear on all sides so the pork is lightly browned.

5. If your skillet is oven-safe, place directly into pre-heated oven, uncovered. If not, move tenderloin to a baking sheet or baking pan and place in oven.

6. Cook uncovered for 10-14 minutes (10 mins for medium, 14 mins for medium well).

7. Remove from oven and tent baking pan with foil. Let tenderloin rest for 10 minutes before cutting.

I paired my dinner with roasted potatoes & Greek salad and a side of 10 Cent's Tzatziki Sauce. Super yum dinner!

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