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 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.