What’s the first thing you do when you’re served souvlaki? You remove it from the skewer. So let me save you the trouble. My skewer‑less Greek Souvlaki gives you all the flavor you love, without the fuss. It’s pan‑seared, which means it takes half the time to prepare but still delivers that charred, smoky flavor. I love it. Try it with a traditional Greek Salad for a perfect, easy meal. Oh, and leftovers are great for lunch the next day!
Tip : The ingredient quantities for the marinade in this recipe yield about one cup. Because I had so much left over, I drizzled a bit on the souvlaki once it was finished and was ready to be served.
Ingredients
- 1 whole pork tenderloin about 1 1/2 lbs, trimmed
- kosher salt and freshly ground black pepper
- drizzle of olive oil
Marinade
- 3 tbsp white wine vinegar
- 5 tbsp olive oil
- 6 cloves grated garlic
- 1 tsp Dijon mustard
- 2 tsp dried oregano flakes
- 1 sprig finely chopped fresh rosemary
- 1 tsp sweet Hungarian paprika
- 3/4 tsp fresh ground black pepper
- 1 1/2 tsp kosher salt
- 1 medium lemon
- 1/2 medium red onion quartered
Instructions
Gather all ingredients before starting the recipe.
- Cut trimmed tenderloin into 2" thick slices, then quarter each slice and place in a resealable plastic bag.
- Combine 3 tbsp white wine vinegar, 5 tbsp olive oil, 6 cloves grated garlic, 1 tsp Dijon mustard, 2 tsp dried oregano flakes, 1 sprig finely chopped fresh rosemary, 1 tsp sweet Hungarian paprika, 3/4 tsp fresh ground black pepper and 1 1/2 tsp kosher salt in a small bowl. Mix to combine.
- Add about 1/3 of the marinade to the cubed pork tenderloin and message to make sure that the marinade covers all sides of the pork. Refrigerate pork for 30 minutes and for up to 2 hours. Reserve the rest of the marinade to use as a dressing.
- Remove pork from the refrigerator at least 1/2 hour before cooking.
- Remove pork from marinade, pat dry with a paper towel and season with kosher salt and freshly ground black pepper. Discard the remaining marinade from the bag.
- Heat a medium sized skillet over medium high heat for about 2-3 minutes. Add a drizzle of olive oil and when the oil starts to shimmer, add the drained marinated pork and 1/2 medium red onion quartered and separated into leaves. Don't crowd the pork, make two batches if it is required.
- Sauté the onions and pork. Cook pork and onions undisturbed on one side for 3 minutes, then turn to the next side and sauté for another 2-3 minutes, or until both the onions and the pork are slightly charred.
Serving
- Cut lemon in half and squeeze over pork. Spoon a generous portion of pork souvlaki on a serving plate and drizzle with some of the reserved marinade.
imunify-bot-check