| 7 | 22 | 261 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 10 |
| 1 1/3 kg | Pork, tenderloin (cut into small cubes) |
| 1/2 cup | Lemon juice |
| 1/2 cup | Olive Oil, Extra Virgin |
| 4 clove(s) | Garlic (rasped OR minced OR finely diced) |
| 2 tbsp | Oregano, dried |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
1. Combine marinade together and add pork. Refrigerate for up to 24 hours, stirring occasionally.
2. Grease a cookie sheet with oil and spread pork on sheet, brushing some marinade over top of pork. Cook in oven using broiler for approximately 12 minutes, turning half way.
Serve With:
Greek Salad
OR
Warmed Pitas brushed with olive oil, dusted with Parmesan cheeseGreek Lemon Potatoes (recipe to come)
Night One:
Pork Souvlaki and greek salad on warmed pitas (brushed with olive oil, dusted with Parmesan cheese)
Greek Lemon Potatoes.
Night Two:
Pork Souvlaki Wraps (use tortillas instead of pitas and fill with pork, salad, feta and tzatziki)
Leftover potatoes on the side or use them to make a potato salad
| Meat | 1.5 |
