Pork tenderloin souvlaki with Greek Elixir

Pork souvlaki skewers with Greek Elixir

Ingredients

• 6 - 8 pork tenderloins
• I finely grated medium red onion.
• Juice of 1 lemon
• 2 cloves of mashed garlic
• 2 teaspoons smokey sweet paprika
• 2 teaspoons dry oregano
• 1/3 cup olive oil
• -
• Greek Elixir (saw this Greek marinade called this somewhere but can't remember where!)
• 1 cup olive oil
• Juice and zest of 1 lemon
• Half teaspoon salt
• 1 teaspoon oregano.

Directions

1. Preparation time does not include marination time. This cut of meat will dry out if overcooked.
2. Clean the tenderloins. Cut in half along the length. Then cut horizontally into souvlaki sized pieces. Add to a large bowl. Add the finely grated medium red onion, the dry oregano, the smoked sweet paprika, salt, pepper, olive oil, mashed garlic, lemon juice. Cover and refrigerate for at least two hours. I prefer overnight. I use 15cm (around 6 inches) size wooden skewers that I have soaked in cold water for about 10 minutes. Thread the marinated pork onto the skewers. When you're ready to barbeque prepare the Greek Elixir. You will need olive oil, lemon zest plus juice, salt, dry oregano. Whiz together and brush souvlaki as they cook turning them so they brown evenly. Brush with Greek Elixir for a final taste bomb as you serve the souvlaki hot. Serve with homemade fried potatoes or Greek roast potatoes, Greek salad, tzatziki and of course warm pita bread! Kali orexi!